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Book Professional Chef, The


Professional Chef, The

3.4 (1235)

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    Available in PDF - DJVU Format | Professional Chef, The.pdf | Language: ENGLISH
    D. Folsom(Author)

    Book details

High quality, well–made, well–maintained knives – and the skills to use them properly – are among a chef′s most important assets. This book explains how to use and care for these essential tools. Easy–to–follow instructions cover all of the basic knife cuts and techniques – including peeling, paring, trimming, carving, chopping, dicing and filleting – and offer an excellent foundation for building speed and ensuring kitchen safety. The book also features invaluable information on small tools, such as rotary peelers and zesters, along with meat grinders, food processors and other larger equipment.

When you watch a professional magic act, you may find yourself awed by the trick. You are a willing believer in the illusion created by the magician. If, however, you are a magician, you are no longer in awe of the trick itself. You are astonished by the skill and finesse of the magician?the ease, the apparent effortlessness of motion.

4.3 (7191)
  • Pdf

*An electronic version of a printed book that can be read on a computer or handheld device designed specifically for this purpose.

Formats for this Ebook

Required Software Any PDF Reader, Apple Preview
Supported Devices Windows PC/PocketPC, Mac OS, Linux OS, Apple iPhone/iPod Touch.
# of Devices Unlimited
Flowing Text / Pages Pages
Printable? Yes

Book details

  • PDF | 480 pages
  • D. Folsom(Author)
  • Cahners Pub.Co.; 4Rev e. edition (Feb. 1974)
  • English
  • 2
  • Food & Drink

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Review Text

  • By gabriele.lanaro on 7 November 2010

    I really was expecting a lot much from this book. The information are very basic, you can find the same on the web without too much trouble.Not recommended for the home cook.

  • By on 6 December 2000

    It is not a huge book, I miss more ilustrations (esp. graphics, which I find very helpful). But the content is top-class, especially if don't have such position like "professional cooking". A lot of technics and easy to follow instruction how to work with meat and vegetables. Really useful.

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