Kitchen Essentials: The Complete Illustrated Reference to the Ingredients, Equipment, Terms, and Techniques used by Le Cordon Bleu

A concise, colorful resource for both the novice cook and experienced chef
This comprehensive, highly illustrated book is chock-full of enlightening and eye-opening culinary information, covering a vast range of topics that teach readers what they need to know to be successful in the kitchen—from cooking techniques and equipment to essential ingredients. Le Cordon Bleu Kitchen Essentials offers expert guidance on everything from choosing pots and pans to deboning poultry to storing ingredients—as well as logical solutions to common mistakes. The easy-to-follow text, clearly defined terms, and uncommonly helpful tips make this reference a must-have for all modern kitchens. It demonstrates techniques with 1,100 step-by-step color photographs. Plus, the book outlines the vast range of equipment, along with buying tips and cleaning and care information. Le Cordon Bleu Kitchen Essentials illustrates the cleaning and preparation of food, as well as cooking times and features classic recipes to teach the principal uses of each ingredient.
Le Cordon Bleu provides expert training in cuisine, pastry, and baking. Through its six schools, a student body of over fifty nationalities, and a distinguished team of thirty international Master Chefs, Le Cordon Bleu is dedicated to preserving and passing on the mastery and appreciation of the culinary arts.

in any kitchen - the teapot !
Not quite so close as usual, in the interest of artistic expression !

Please ignore all of the construction junk sitting on the breakfast bar (bottom of the photo).

Sharpen Your Knife Skills and Hone Your Knowledge of Kitchen Tools

A precise carrot julienne . . . A perfect basil chiffonade . . . A neatly quartered chicken . . . Proficiency with knives and other kitchen tools is essential if you want to perfect your culinary artistry. 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, In the Hands of a Chef provides:
*

A complete guide to culinary knives
*

Comprehensive instructions for knife sharpening
*

Guidance on using specialty knives and cutting tools
*

Detailed cutting techniques for a variety of ingredients
*

Advice on tools for measuring, baking, and mixing
*

Equipment sources as well as checklists for knives and tools

"This comprehensive overview of techniques associated with knives and other key kitchen tools truly benefits those concerned with preparing food safely and efficiently. . . . In the Hands of a Chef is an impressive guide, as important as the tools themselves."
-Richard Von Husen, co-owner of Warren Kitchen & Cutlery

Founded in 1946, THE CULINARY INSTITUTE OF AMERICA is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts. A network of more than 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world's premier culinary college. Courses for foodservice professionals and food enthusiasts are offered at the college's main campus in Hyde Park, New York, and at The Culinary Institute of America at Greystone, in St. Helena, California. Greystone also offers baking and pastry, accelerated culinary arts, and wine certifications.