Knife skills
how to carve, chop, slice, fillet
by Marcus Wareing
The lightning pace of professional chefs' knife skills can be both intriguing and intimidating to home chefs. With, DK's "Knife Skills," cooks can learn to chop, slice, dice, carve, and fillet with the best. Written by three Michelin-starred chefs--Marcus Wareing, Shaun Hill, and Charlie Trotter--and food writer and cooking instructor Lyn Hall from the renowned La Petite Cuisine School of Cooking--aspiring cooks will learn to cut every relevant type of material--from vegetables and herbs, to fish, meat, breads, and fruits. Including step-by-step color photographs that help a wide variety of cutting techniques easy to understand and simple to master, this practical guide--enables enthusiasts to learn lifelong skills at their own pace.
Cooking Techniques & Skills.
Check nearby libraries
Buy this book
Previews available in: English
| Edition | Availability |
|---|---|
1
|
zzzz
|
2
|
aaaa
|
|
3
Knife Skills: How to Carve, Chop, Slice, Fillet
Nov 08, 2008, Dorling Kindersley
hardcover
1405328304 9781405328302
|
zzzz
|
|
4
|
zzzz
|
Book Details
Edition Notes
Includes bibliographical references (p. 216) and index.
Classifications
The Physical Object
ID Numbers
Community Reviews (0)
Feedback?
| February 17, 2024 | Edited by ImportBot | import existing book |
| May 11, 2023 | Edited by ImportBot | import existing book |
| November 18, 2022 | Edited by ImportBot | import existing book |
| July 18, 2019 | Created by MARC Bot | import new book |