Knife skills
how to carve, chop, slice, fillet
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Word Count
56,000 words, Guess
Page Count
224 pages
Identifiers
- Internet Archiveknifeskillshowto0000unse
- ISBN-100756698316
- ISBN-139780756698317
- Library of Congress Control Number2012470216
- OCLC Control Number809154447
and 1 more
- Open LibraryOL27160769M
Classifications
- DDC642/.6
- LCCTX885 .K55 2012
Description
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.
Other Editions
- Knife skills: how to carve, chop, slice, fillet
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