Read Anywhere and on Any Device!

Subscribe to Read | $0.00

Join today and start reading your favorite books for Free!

Create Free Account

Knife Skills: How to Carve, Chop, Slice, Fillet

3/5 ( ratings)

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.

Pages: 224

Format: Kindle Edition

Publisher: DK

Release: April 01, 2009

Knife Skills: How to Carve, Chop, Slice, Fillet

3/5 ( ratings)

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.

Pages: 224

Format: Kindle Edition

Publisher: DK

Release: April 01, 2009

More books from Shaun Hill

The Cook's Book: Step-by-step techniques recipes for success every time from the world's top chefs, including Marcus Wareing, Shaun Hill, Ken Hom Charlie Trotter

4.5/5 ( ratings)

Knife Skills

3.7/5 ( ratings)

Food in the Ancient World

3.5/5 ( ratings)

Rate this book!

Write a review?