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Kitchen knife skills : techniques for carving, boning, slicing, chopping, dicing, mincing, filleting

Lumb, Marianne2009
Books, Manuscripts

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Whether you are dicing an onion, filleting a fish, shucking an oyster or slicing melba toast, this book will tell you which knife to use and the correct method of preparation to enable professional results. Step-by-step photographs and instructions show how to prepare anything in the kitchen.
Main title:
Kitchen knife skills : techniques for carving, boning, slicing, chopping, dicing, mincing, filleting / Marianne Lumb.
Author:
Lumb, Marianne
Imprint:
London : Apple, 2009.
Collation:
176 p. : col. ill. ; 22 cm.
Notes:
"A Quarto book."Includes index.
ISBN:
9781845433345 (hbk)1845433343 (hbk)
Dewey class:
641.5'89641.589
Language:
English
Subject:
KnivesCutting
BRN:
614723
Bookmark link:
https://librariesnl.spydus.co.uk/cgi-bin/spydus.exe/ENQ/WPAC/BIBENQ?SETLVL=&BRN=614723

Find it!
Remove Kitchen knife skills : techniques for carving, boning, slicing, chopping, dicing, mincing, filleting from your current listSave Kitchen knife skills : techniques for carving, boning, slicing, chopping, dicing, mincing, filleting to your current list

Total copies: 1

Available: 1

Availability by location
Place reservation for Kitchen knife skills : techniques for carving, boning, slicing, chopping, dicing, mincing, filleting
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