Knife Skills: How to Carve, Chop, Slice, Fillet
Condition: SECONDHAND
This is a secondhand book. The jacket image is indicative only and does not represent the condition of this copy. For information about the condition of this book you can email us.
Chopping, slicing, dicing, carving, filleting, and boning - knife skills are fundamental to good cooking, and this is the first book to demonstrate every technique with clear step-by-step colour photographs. Written by two Michelin-starred chefs, Marcus Wareing and Shaun Hill, Charlie Trotter, and Lyn Hall from the renowned La Petite Cuisine School of Cooking, you can rest assured that your knife skills will be perfected.
Author: Marcus Wareing
Format: Hardback, 224 pages, 178mm x 223mm, 720 g
Published: 2008, Dorling Kindersley Ltd, United Kingdom
Genre: Food & Drink: General
Description
Chopping, slicing, dicing, carving, filleting, and boning - knife skills are fundamental to good cooking, and this is the first book to demonstrate every technique with clear step-by-step colour photographs. Written by two Michelin-starred chefs, Marcus Wareing and Shaun Hill, Charlie Trotter, and Lyn Hall from the renowned La Petite Cuisine School of Cooking, you can rest assured that your knife skills will be perfected.
Knife Skills: How to Carve, Chop, Slice, Fillet