Knife skills in the kitchen / Charlie Trotter [et al.].

Title:

Additional Author(s):

ISBN:

9780756633912

0756633915

Edition:

1st American ed.

Publication Info:

New York, NY : DK Publishing, 2008.

Description:

224 p. : col. ill. ; 23 cm.

General Note:

T.p. of British ed.: Knife skills / Marcus Wareing, Shaun Hill ; with contributions by Charlie Trotter.

Subject(s):

Knives.

Cutting.

Holds: Copies (not including on-order items):

Available:*

Library	Material Type	Call Number	Shelf Location	Status	Item Holds
Searching... Penrose Library	Book	641.589 K69	Nonfiction	Searching... Unknown	Searching... Unavailable

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.

Part 1 Knife Skills: the basics
Cutting-Edge Technology	p. 8
Part 2 Knife Skills: the application
Vegetables	p. 50
Fish & Shellfish	p. 98
Meat, Poultry & Game	p. 138
Doughs & Desserts	p. 182
Fruit	p. 194
Glossary	p. 214
Resources	p. 216
Safety & First Aid	p. 217
Index	p. 218
Acknowledgments	p. 224

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Table of Contents