TY  - BOOK
ED  - Culinary Institute of America.
TI  - In the hands of a chef: the professional chef's guide to essential kitchen tools 
SN  - 9780470080269 (pbk.)
AV  - TX656 .I52 2008
U1  - 643.3 22
PY  - 2008///
CY  - Hoboken, New Jersey
PB  - John Wiley & Sons, Inc.
KW  - Kitchen utensils
KW  - Cooking
N1  - Includes bibliographical references (p. 152-154) and index; Knives and cutting tools -- Knife skills -- Cutting technique for vegetables and fruits -- Cutting technique for meat and poultry -- Cutting techniques for fish and shellfish -- Hand tools for measuring, mixing and baking
UR  - http://www.loc.gov/catdir/toc/ecip0616/2006021034.html
UR  - http://www.loc.gov/catdir/enhancements/fy0827/2006021034-d.html
ER  -