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Knife Skills for Chefs reveals how to select, maintain and use knives in the professional kitchen. It contains step-by-step instructions and numerous four-color photographs that make techniques easy to understand and simple to follow. Comprehensive in coverage, the book contains chapters on history and production, knife selection, knife maintenance, basic knife cuts, simple garnishing techniques and knife sanitation, safety and storage. Written by Christopher Day & Brenda Carlos. Paperback 192 pages.
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Price: $
23.00
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Welcome to Culinary School delivers exactly what students need to know to thrive in culinary school and succeed in the culinary industry. More than a book on culinary jobs and certification requirements, it outlines a realistic blueprint of how to get more out of school, enhance one’s credentials, and find a rewarding position within the field. Written by
Daniel Traster. Paperback 304 Pages.
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Price: $
40.25
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