Knife Skills

Knife Skills

How to Carve/chop/slice/fillet

Book - 2012
Average Rating:
Rate this:
Penguin Putnam
The lightning pace of professional chefs' knife skills can be both intriguing and intimidating to home chefs. With, DK'sKnife 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.



Random House, Inc.
The lightning pace of professional chefs' knife skills can be both intriguing and intimidating to home chefs. With, DK'sKnife 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.



Dorling Kindersley Pub

The lightning pace of professional chefs' knife skills can be both intriguing and intimidating to home chefs. With, DK'sKnife 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.



DK Publishing

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.



Publisher: New York, NY : Dorling Kindersley., 2012, c2008
ISBN: 9780756698317
0756698316
Characteristics: 224 p. : col. ill. ; 23 cm

Opinion

From the critics


Community Activity

Comment

Add a Comment

There are no comments for this title yet.

Age

Add Age Suitability

There are no ages for this title yet.

Summary

Add a Summary

There are no summaries for this title yet.

Notices

Add Notices

There are no notices for this title yet.

Quotes

Add a Quote

There are no quotes for this title yet.

Explore Further

Recommendations

Subject Headings

  Loading...
No similar edition of this title was found at PPL.

Try searching for Knife Skills to see if PPL owns related versions of the work.


Suggest For Purchase

  Loading...
[]
[]
To Top