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| 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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