Food and Kitchen Safety

Written by the experts at The Culinary Institute of America, this indispensable guide delivers all the information you need to assemble a knife kit, build your knife skills, and use a wide range of additional tools, from peelers and pitters to Parisienne scoops and pastry bags. Featuring Instructional photographs throughout plus insights and tips from top professional chefs.

A step-by-step guide for the home cook on how to choose and use knives. Good knife skills can be the most important ingredient in preparing a dish. Mastering professional knife skills makes a cook not only faster but safer as well. Kitchen Knife Skills shows the home cook how to choose and care for knives, how to keep them sharp and how to make the best use of their most important features.

A one-of-a-kind essential for all food, culture, and cooking enthusiasts, this unusual book offers the short histories of 375 American utensils. Presented by category and listed alphabetically, listings include a concise narrative of utensils' origins, migrations to America, names, spellings, and uses from the early middle ages to the late nineteenth century.

With knowledge gained from years of studying under Martin Yan and from chefs in Michelin-starred restaurants in Europe, Peter has created a reference for the many cooks who want to acquire knife skills.
Knife Skills Illustrated: A User's Manual is for both Peter's students and anyone who has ever tentatively held a knife, wandered bewildered down the knife aisle of a kitchenware store, or mutilated the Thanksgiving turkey.

Cooks who know how to choose a knife, how to maintain it and how to use it properly work more safely, more quickly and more efficiently. Good knife skills also allow a cook to cut ingredients uniformly, allowing everything to cook at the same rate and creating the best presentation in the final dish.

Knife is a love letter to this essential culinary tool - its form, history, and creation. The knife can be the most functional utensil or the most exquisite piece of design - avid collectors pay jaw-dropping sums for piece of Japanese hand-crafted steel, made according to traditions that date back thousands of years. Through interviews with knife-makers, chefs, and collectors, acclaimed food writer Tim Hayward explores how the relationship between cook and blade has shaped both the knife itself, and the ways we prepare and eat food all over the world.

Sharp is a knife skills class in book form and an introduction to the best knives you can buy from all over the world. From a premier knife purveyor and go-to knives expert, this comprehensive guide details the elements of buying and caring for good knives, including sharpening and knife skills. Step-by-step instructions and photography cover a range of techniques with 15 recipes from great chefs--including Stuart Brioza of State Bird Provisions and Melissa Perello of Frances--which feature all the cuts that mark an accomplished cook.

Learn the essential knowledge for proper knife handling and care, and discover the fundamental techniques used by the professional.
Available in this series:
* Volume 1 - Knife Care
* Volume 2 - Knife Skills

Professional chef Christopher Koetke describes the parts of a knife from tip to tang, different types of knives, the proper way to handle and care for them, and the jobs they do best. Also present are basic knife techniques: chopping, cubing, dicing, as well as cutting more difficult foods such as an avocado and a pineapple.

In this 20 minute DVD, industry-recognized chefs and authors, John Draz and Christopher Doetke share tips and insights as they demonstrate foundational food safety and preparation techniques. Segments include using a recipe; using a steel; using a whetstone; cutting with the chef knife--slices and rondelles; preparing stick and dice cuts; preparing vegetable tournes.