Knife skills
Subtitle: how to carve, chop, slice, fillet
By: Marcus Wareing ... [et al.].
Publisher: DK Pub.
Published: 2012
Place of publication: New York, NY
Language: eng
Number of pages: 224
ISBN-13: 9780756698317
Subjects: Knives; Carving (Meat, etc.)
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.
Notes: Includes bibliographical references (p. 216) and index.