A new approach to the CIA's Professional Chef's Knife Kit, In the Hands of a Chef reveals how professional chefs use their revered kitchen tools in restaurants and at home. This book identifies the types of tools necessary in the kitchen, such as knives, mixing tools, gadgets, and measuring tools. The book teaches a tool's most popular--yet often highly specialized--uses, the history of a tool, types of materials used in making it, and advances in technology that have improved a tool. The book gives readers a personal look at chefs' methods for using these tools and a sense of the personal attachment and even respect they have for them. Readers will also learn the parts of kitchen tools, characteristics of a good knife, and what to look for when purchasing knives and other kitchen tools.  In the Hands of a Chef features 112 new black and white photographs that convey the proper way to hold the tool or how it appears when in the hands of a chef. Table of Contents: Acknowledgments vi Preface 1 Introduction 3 1 Knives and Cutting Tools 5 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 39 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 Techniques 3 Cutting Techniques for Vegetables and Fruits 75 Vegetables Fruits 4 Cutting Techniques for Meat and Poultry 99 Meat Fabrication Techniques Poultry Rabbit Carving Roasted Meats and Poultry 5 Cutting Techniques for Fish and Shellfi sh 117 Round Fish Lobster Shrimp Soft-Shelled Crabs Clams and Oysters 6 Hand Tools for Measuring, Mixing, and Baking 127 Tools for Measuring Measures and Conversions Tools for Mixing and Baking Summary Glossary 147 Appendix 149 Index 163 Photography Credits 170