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Knife skills for chefs / by Christopher Day with Brenda R. Carlos.

By: Contributor(s): Publication details: Upper Saddle River, NJ : Pearson Prentice Hall, c2007.Description: xvii, 172 p. : ill. (some col.) ; 24 cmISBN:
  • 0131180185 (pbk.)
Subject(s): DDC classification:
  • 641.589 DAY
Contents:
Foreword -- Preface -- Acknowledgments -- About the authors -- 1: Knife history and production -- 2. Which knife is right? -- 3. Keeping a knife sharp -- 4. Knife safety -- 5. Knife cuts -- 6. Garnishing tools and basic garnishes -- Appendix I: Culinarian's code -- Appendix II: About the American Culinary Federation -- Appendix III: Knife and related product usage chart -- Appendix IV: Basic knife cuts chart -- Appendix V: Anatomy of a chef's knife -- Appendix VI: Treating a knife wound -- Appendix VII: Key to review questions -- Bibliography and recommended reading.
Holdings
Cover image Item type Current library Home library Collection Shelving location Shelf location Call number Materials specified Vol info Copy number Status Notes Date due Barcode Item holds Item hold queue priority Course reserves
Main Collection Taylor's Library-TU 641.589 DAY (Browse shelf(Opens below)) 1 Available SCAFS,30003,02,CL 1000808899

Includes bibliographical references and index.

Foreword -- Preface -- Acknowledgments -- About the authors -- 1: Knife history and production -- 2. Which knife is right? -- 3. Keeping a knife sharp -- 4. Knife safety -- 5. Knife cuts -- 6. Garnishing tools and basic garnishes -- Appendix I: Culinarian's code -- Appendix II: About the American Culinary Federation -- Appendix III: Knife and related product usage chart -- Appendix IV: Basic knife cuts chart -- Appendix V: Anatomy of a chef's knife -- Appendix VI: Treating a knife wound -- Appendix VII: Key to review questions -- Bibliography and recommended reading.