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專業廚師必備的廚房用具In the Hands of a Chef : The Professional Chef's Guide to Essential Kitchen Tools |
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(查找更多有關 The Culinary Institute of America 著 的資訊) |
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◆基本信息◆ |
書號:9780470080269 |
作者:The Culinary Institute of America 著 |
開本: |
裝幀: |
出版日期:2007-10-1 |
出版社: |
圖書類型: |
字數: |
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◆馬上購買◆ |
四眼仔網上書城
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四眼仔網上書城定價:
US$53.72
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◆內容介紹◆ |
Acknowledgments Preface 1 Introduction Knives and Cutting Tools A Brief History of Cutting Tools The Parts of a Knife Types of Knives Sharpening and Honing Tools Additional Hand Tools Large Cutting Tools 2 Knife Skills Knife Selection Handling and Maintaining Knives Setting Up Your Work Area Holding the Knife Trimming, Peeling, and Squaring Off Chopping and Mincing Foods Shredding and Grating Slicing Cuts: Plain and Decorative Precision and Portioning Cuts Decorative and Special Cutting Techniq 3 Cutting Techniques for Vegetables and Fruits Vegetables Fruits 4 Cutting Techniques for Meat and Poultry Meat Fabrication Techniques Poultry Rabbit Carving Roasted Meats and Poultry 5 Cutting Techniques for Fish and Shellfish Round Fish Lobster Shrimp Soft-Shelled Crabs Clams and Oysters 6 Hand Tools for Measuring, Mixing, and Baking Tools for Measuring Measures and Conversions Tools for Mixing and Baking Summary Glossary Appendix Index Photography Credits |
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