This product is no longer available.
from the Culinary Institute of America
The Culinary Institute is a not-for-profit college offering degrees in the culinary arts for food professionals. It has done an excellent job of compiling information on the basics of knife structure and care, as well as describing the use of the different styles. Step-by-step instructions are given with excellent illustrations throughout, showing how to do the various cuts, and explaining why the different cuts are important to the cooking process, color and presentation.
Provides cutting techniques for vegetables, fruits, meat, poultry, fish and seafood. Also includes a section on measuring, mixing and baking. A well-rounded reference for anyone interested in proper technique for food preparation and presentation.
Softcover, 8" x 8", 170 pages, 2008.