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| The Professional Chef's Knife Kit | 
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| Author: Culinary Institute Of America
Publisher: Wiley
Category: Book
Buy New: $37.98
Buy New/Used from $17.90
Avg. Customer Rating:  (19 reviews)
Sales Rank: 249986
Languages: English (Original Language), English (Unknown), English (Published)
Media: Paperback
Number Of Items: 1
Pages: 160
Shipping Weight (lbs): 1.1
Dimensions (in): 10.8 x 8.4 x 0.4
ISBN: 0471349976
Dewey Decimal Number: 641.589
EAN: 9780471349976
ASIN: 0471349976
Publication Date: November 5, 1999
Availability: Usually ships in 1-2 business days
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| Customer Reviews:
 Cool Gift September 27, 2006
2 out of 7 found this review helpful
This book quite good or so dare I say. I was educated on several aspects of cooking and cutting that I took for granted and was unaware off. It gives you just enough information to be dangerous. In truth, it is a fun book and it has helped me prepare some clever dishes. This book was given to me as a gift and it definitely is cool to be sure.
I Like this Book September 12, 2006
1 out of 5 found this review helpful
I found this book to be quite good. I learned a few things that I did not know. It gives you just enough information to be dangerous. Really, it is a fun book and it has helped me prepare some neat dishes. I found this book to be a very cool gift that was given to me.
Excellent book about knife skills for the serious cook May 5, 2006
41 out of 41 found this review helpful
A serious home cook that has spent the last 25 years polishing her cooking skills writes this review. I purchased this book as a supplement to "The Professional Chef: 7th edition" and I very glad that I did not listen to the spotlight review that said it was a duplicate. This book is clearly NOT a duplicate of the information in "The Professional Chef".
This book gives an extraordinary amount of detail about all things related to and involving knifes and knife work. With the knowledge in this book it will be much easier to purchase knifes that are right for you, not someone else. The book discusses knife balance and the feel of the knife in the hand and well as knife construction.
The section on fruits and vegetables was extremely thorough. The book even managed to discuss a couple of cuts that I was unfamiliar with, which in my mind is quite impressive since I am one of those people that eats 10 fruits and vegetables a day. I thought I knew everything about prepping fruits and vegetables, but I was wrong. I particularly liked the spiral cut on the whole pineapple.
The section dedicated to meat and poultry is fabulous. I thought the cartoon drawings of the specific animals underlying skeletal structure were particularly helpful. The book was worth buying for those very drawings alone. I might just have to buy a leg of veal this weekend just to practice boning.
If you are a serious cook, and want to improve your knife work this is an excellent book to buy. I highly recommend this book.
 Reader's Digest information at Text Book prices June 10, 2005
39 out of 46 found this review helpful
The Professional Chef's Knife Kit is a slight volume on knife skills. Nothing advanced. Nothing deep or insightful. Very basic, solid information. Biggest problem with the book is the price. School text books are expensive compared to other books on the subject and this one is no exception. If it were half the price I'd say buy it, read it and learn everything in it in a week or two, then you'll nver have to pick it up again. At the price it is listed for I have a hard time recommending it.
Excellent Manual on Knife Skills and Cutting Tools. Buy it. December 15, 2004
68 out of 70 found this review helpful
`The Professional Chef's Knife Kit' by `The Culinary Institute of America' contains absolutely everything you ever wanted to know about things in the kitchen with sharp edges and things that maintain those sharp edges.
The book actually goes far beyond the care and honing of knives, as it is also an advanced course on knife skills. The chapters are:
Knife Basics covering history and the range of kitchen tools for cutting.
Knife Care, or how to keep the knife sharp without shedding any blood.
Basic Cuts, possibly the most important and interesting chapter in the book.
Vegetables and Fruits, or how to wrangle onions, mushrooms, tomatoes, and other veggies to the pot.
Meat and Poultry
Fish and Shellfish
Summary
Glossary
As a former Boy Scout who took his knife skills very seriously and knew all about Arkansas stones and the proper angle with which to hone a knife, I am really impressed by the level of detail in this book. The Basic Cuts chapter is a wonderful example of how valuable this book can be. Hundreds of hours on the Food Network will cover most of this stuff eventually, but this brings it all together and adds things Emeril never even mentions. Section of this chapter is `Preliminary Cuts', which is roughly comparable to removing the bark from a tree and squaring it off before cutting it into marketable lumber. `Shredding and Grating' shows you how to do the same operation with either a knife or a box grater. The sections on `Slicing Cuts' gives equal time to the chef's knife, the paring knife, and the mandoline, covering both the simple and the exquisite such as the crinkle cut done with a mandoline and the roll cut done on cylindrical veggies done with a knife. Of great value is the instruction on how to do the most basic of cuts such as the Julienne, the Batonnet, and the various dices. You probably have no real sense of the level of detail to which French cooking doctrine goes until you have read the section on decorative cuts of potatoes.
This book is an excellent supplement to Jacques Pepin's `Complete Techniques'. Pepin describes a dozen or so different cuts of a potato, the CIA tells you how to do them.
This book is hands down the best argument I can think of for relegating your food processor to making doughs and bread crumbs and laying out the cash for a really sharp knife and a few hours of practice.
This book is a must for serious amateur and professional cooks.
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