Coverart for item
The Resource Kitchen knife skills : techniques for carving, boning, slicing, chopping, dicing, mincing, filleting, Marianne Lumb

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

Label
Kitchen knife skills : techniques for carving, boning, slicing, chopping, dicing, mincing, filleting
Title
Kitchen knife skills
Title remainder
techniques for carving, boning, slicing, chopping, dicing, mincing, filleting
Statement of responsibility
Marianne Lumb
Creator
Author
Subject
Language
eng
Summary
Good knife skills can be the most important ingredient in preparing a dish. Mastering professional knife skills makes a cook not only faster but safer as well. Kitchen Knife Skills shows the home cook how to choose and care for knives, how to keep them sharp and how to make the best use of their most important features. This comprehensive guide details the standard professional techniques used by chefs the world over, allowing the home cook to work just like the professionals -- quickly, effectively and stylishly. Detailed, step-by-step photos and instructions show how to prepare anything in the kitchen, including: vegetables, fruits, herbs, poultry and meat, fish, bread and cakes. From filleting a fish to fanning a piece of fruit, every knife and knife skill is described in detail in this outstanding resource book. Using this guide, anyone can cook like a professional chef
Cataloging source
VPW
http://library.link/vocab/creatorName
Lumb, Marianne
Dewey number
641.589
Illustrations
illustrations
Index
index present
Literary form
non fiction
http://library.link/vocab/subjectName
  • Knives
  • Kitchen utensils
  • Cooking
Target audience
general
Label
Kitchen knife skills : techniques for carving, boning, slicing, chopping, dicing, mincing, filleting, Marianne Lumb
Instantiates
Publication
Copyright
Note
  • Previously published: 2009
  • "A Quarto Book" --T.p. verso
  • Includes index
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier
Content category
  • text
  • still image
Content type code
  • txt
  • sti
Content type MARC source
  • rdacontent
  • rdacontent
Contents
Introduction -- Safe working practices -- Anatomy of a knife -- Types of knives -- Other cutting implements -- Chopping boards -- Sharpening knives -- Ten rules for sharpening knives -- Core cutting methods -- Vegetables and herbs -- Fruit -- Meat and poultry -- Fish and seafood -- Bread, pastries and cake
Control code
on1020404845
Dimensions
21 cm
Extent
176 pages
Isbn
9780785835981
Media category
unmediated
Media MARC source
rdamedia
Media type code
n
Other physical details
color illustrations
System control number
(OCoLC)1020404845
Label
Kitchen knife skills : techniques for carving, boning, slicing, chopping, dicing, mincing, filleting, Marianne Lumb
Publication
Copyright
Note
  • Previously published: 2009
  • "A Quarto Book" --T.p. verso
  • Includes index
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier
Content category
  • text
  • still image
Content type code
  • txt
  • sti
Content type MARC source
  • rdacontent
  • rdacontent
Contents
Introduction -- Safe working practices -- Anatomy of a knife -- Types of knives -- Other cutting implements -- Chopping boards -- Sharpening knives -- Ten rules for sharpening knives -- Core cutting methods -- Vegetables and herbs -- Fruit -- Meat and poultry -- Fish and seafood -- Bread, pastries and cake
Control code
on1020404845
Dimensions
21 cm
Extent
176 pages
Isbn
9780785835981
Media category
unmediated
Media MARC source
rdamedia
Media type code
n
Other physical details
color illustrations
System control number
(OCoLC)1020404845

Library Locations

    • Bemis Public LibraryBorrow it
      6014 South Datura Street, Littleton, CO, 80120, US
      39.6078903 -105.0037841
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