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Title: The Professional Chef's Knife Kit by Culinary Institute of America ISBN: 0-471-34997-6 Publisher: John Wiley & Sons Pub. Date: 22 October, 1999 Format: Paperback Volumes: 1 List Price(USD): $34.95 |
Average Customer Rating: 4.22 (9 reviews)
Rating: 4
Summary: Useful information, but a few minor nits
Comment: This book covers, quite well and with clear black and white photographs, the basics of using kitchen knives. The chapters are Basics, Care, Cuts, Vegetables & Fruits, Meat & Poultry, Fish & Shellfish, Summary, Glossary, and Index. The "food" chapters are broken into sections, each section shows how to cut a particular type of vegetable, fruit, meat, etc.
I'm not wild about the font selection, it is tiring to read for extended passages, however, because most of the book consists of
fairly short paragraphs and enumerated steps, it is acceptable.
The section on sharpening is too short, you will want to go elsewhere if you need to learn how to achieve and maintain a really sharp edge. The part on using a steel is, in my opinion, questionable. Edges are commonly damaged by their use. Don't consider using a coarse or regular cut steel on a good knife. If you must steel, use a light touch with a smooth or fine cut.
French names are given for most of the various cutting techniques. It would be useful to include a pronunciation guide.
Rating: 5
Summary: Absolutely essential.
Comment: I'm not sure which version of "The Professional Chef" Mr. Garvin was reading, but in my copy (7th Edition), there were only a total of 9 pages dedicated solely to proper knife usage and technique. 9 pages of 1036...by my math that doesn't get anywhere close to "90-95%" it's more like < 1%.
I made the mistake of believing his review and purchased "The Professional Chef" instead of buying "The Professional Chef's Knife Kit," and boy did I regret it. I now have a 1000+ page paperweight that cost $50. :-( Not that it's a horrible book, but it's hardly a reference for someone looking for a knife course study. The book is interesting, but it's not what I had hoped it would be.
I went back and bought the Chef's Knife Kit book and it's wonderful. Loaded with information, pictures, and helpful hints, it's a must for anyone who's serious about improving their knife skills. Save your money and avoid "The Professional Chef: 7th Edition," unless you're looking for a book that addresses the entire scope of a professional kitchen.
Rating: 5
Summary: Must buy for culinary students
Comment: I'm a culinary student and I found this book quite helpful in preparing me for the kitchen. It showed me various knife techniques that made food preparation much faster and more sanitary. I also highly recommend the following for baking and advanced baking classes:
Study Guide for Baking: Key Review Questions and Answers with Explanations by Melissa Heilman
Study Guide for Advanced Baking: Key Review Questions and Answers with Explanations by Melissa Heilman
These last 2 books helped me to prepare for the type of questions seen on my baking and advanced baking exams. I go to a pretty prestigious culinary school, and these 3 books helped me out immensely. I give each book 5 stars.
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Title: The Professional Chef, Seventh Edition by Culinary Institute of America ISBN: 0471382574 Publisher: John Wiley & Sons Pub. Date: 05 September, 2001 List Price(USD): $70.00 |
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Title: The Professional Chef ® (Study Guide, 7th Edition) by Culinary Institute of America® ISBN: 0471209163 Publisher: John Wiley & Sons Pub. Date: 30 November, 2001 List Price(USD): $29.15 |
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Title: Garde Manger : The Art and Craft of the Cold Kitchen by Culinary Institute of America® ISBN: 0471323675 Publisher: John Wiley & Sons Pub. Date: 27 September, 1999 List Price(USD): $60.00 |
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Title: Culinary Math by Linda Blocker, the Culinary Institute of America, Julia Hill ISBN: 0471387401 Publisher: John Wiley & Sons Pub. Date: 26 November, 2001 List Price(USD): $29.15 |
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Title: The Making of a Chef : Mastering Heat at the Culinary Institute of America by Michael Ruhlman ISBN: 0805061738 Publisher: Owl Books Pub. Date: 15 October, 1999 List Price(USD): $16.00 |
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