CURRENTLY SOLD OUT
About this product
Product Identifiers
PublisherPrentice Hall PTR
ISBN-100135079489
ISBN-139780135079485
eBay Product ID (ePID)71174368
Product Key Features
Number of Pages224 Pages
LanguageEnglish
Publication NameKnife Skills : in the Kitchen
SubjectMilitary / Weapons, Industries / Hospitality, Travel & Tourism, General
Publication Year2009
TypeTextbook
Subject AreaTechnology & Engineering, Business & Economics, History
AuthorLynn Hall, Charlie Trotter, Dorling Kindersley Publishing Staff, Marcus Wareing, Shaun Hill
FormatHardcover
Dimensions
Item Height0.3 in
Item Weight25.1 Oz
Item Length8 in
Item Width6 in
Additional Product Features
Intended AudienceCollege Audience
Table Of ContentTable of Contents Prelims (5pp) Part I: Knife Skills - Principles pp6-7 Introduction pp8-49Includes how knives are made, anatomy of a knife, choosing a knife, types of knives, other cutting implements, safety, sanitation, storage, how to sharpen knives Part II : Knife Skills - Application pp 48-49 1 VEGETABLES pp50-97 Basic cutsSafe cutting, julienne and batons, dicing, decorative cuts Onion familyDicing onions, cutting leeks into julienne, chopping garlic Root vegetablesIncludes potatoes cut into classic French fry, Pommes allumettes, Pommes pailles, and using a mandolin for game chips Leafy greensChiffonade cut, trimming and slicing hearty greens Cabbage familyCoring and shredding cabbage, preparing broccoli, preparing cauliflower Squash familyHalving, seeding and peeling winter squash Pods and seedsIncludes preparing corn, preparing a medley of vegetables for stir-frying Fruiting vegetablesIncludes halving and pitting an avocado; cutting peppers; preparing chillies; peeling, seeding and chopping tomatoes Shoots and stalks familyTrimming globe artichokes, preparing artichoke bottoms, preparing asparagus, peeling strings off celery HerbsCoarsely chopping herbs, finely chopping herbs, chopping chives, using a mezzaluna SpicesBruising lemon-grass, grating ginger, grating nutmeg, cleaning vanilla pods 2 FISH AND SHELLFISH pp98-137 Round fishIncludes gutting, scaling and trimming, boning, filleting, skinning a fillet, cutting cutlets,
SynopsisWhat the Book is About The lightening pace and artistic ease of a professional chef preparing food in a working kitchen can appear intriguing, and yet quite intimidating, to many of us. Increasingly popular culinary holidays and cookery schools in the UK, the US, and on the Continent are waking up to the fact that people are curious about the knife skills they see celebrity chefs use on TV and now want to learn more, but many classes book up too quickly and can have long waiting lists. This book provides an effective and authentic solution to the frustrations that aspiring chefs and cooks may feel. By making a wide variety of cutting techniques easy to understand and simple to follow, Knife Skills enables any enthusiast to learn lifelong skills at their own pace. A good understanding of how to chop, slice, dice, fillet, or bone raw ingredients will make all the difference to the way you prepare food, the speed at which you work, how evenly a dish cooks, and how good your food tastes.Good knife skills are fundamental to great cooking; Knife Skills is a practical yet personal masterclass in successful food preparation by three Michelin-starred chefs -- Charlie Trotter, Marcus Wareing, and Shaun Hill -- together with Lyn Hall from the renowned La Petite Cuisine School of Cooking., What the Book is About The lightening pace and artistic ease of a professional chef preparing food in a working kitchen can appear intriguing, and yet quite intimidating, to many of us. Increasingly popular culinary holidays and cookery schools in the UK, the US, and on the Continent are waking up to the fact that people are curious about the knife skills they see celebrity chefs use on TV and now want to learn more, but many classes book up too quickly and can have long waiting lists. This book provides an effective and authentic solution to the frustrations that aspiring chefs and cooks may feel. By making a wide variety of cutting techniques easy to understand and simple to follow, Knife Skills enables any enthusiast to learn lifelong skills at their own pace. A good understanding of how to chop, slice, dice, fillet, or bone raw ingredients will make all the difference to the way you prepare food, the speed at which you work, how evenly a dish cooks, and how good your food tastes. Good knife skills are fundamental to great cooking; Knife Skills is a practical yet personal masterclass in successful food preparation by three Michelin-starred chefs Charlie Trotter, Marcus Wareing, and Shaun Hill together with Lyn Hall from the renowned La Petite Cuisine School of Cooking.
