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Knife Skills Illustrated A Users Manual

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ISBN-10: 0393061787

ISBN-13: 9780393061789

Edition: 2007

Authors: Peter Hertzmann

List price: $29.95
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Description:

Don't be surprised if it changes the way you cook. Knives are the most common pieces of equipment in the kitchen, yet few cooks know the basic techniques that can allow them to carve, chop, slice, and mince effectively. Peter Hertzmann teaches you skills that encompass everything you need to do with a knife in the kitchen, whether you're a four-star chef or an at-home beginner. This comprehensive guide fills a gaping void in culinary literature. - Over 800 step-by-step illustrations for right- and left-handed cooks. - Exact instructions on how to do everything: mince onions, julienne ginger, bone trout, carve turkey. - How to select the best knives and cutting boards. - Directions for…    
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Book details

List price: $29.95
Copyright year: 2007
Publisher: W. W. Norton & Company, Incorporated
Publication date: 8/17/2007
Binding: Hardcover
Pages: 384
Size: 8.41" wide x 10.27" long x 0.88" tall
Weight: 1.848
Language: English

Introduction
The Basics
How Knives Work
Knife Anatomy
A Knife Directory
How to Hold a Knife
Caring for Knives
Keeping Knives Sharp
Cutting Boards
Slicing, Chopping, Dicing, and Mincing
Vegetables and Fruits
Cutting Onions
Right-hand version
Left-hand version
Cutting Shallots
Right-hand version
Left-hand version
Cutting Garlic
Right-hand version
Left-hand version
Cutting Carrots and Other Conical Vegetables
Right-hand version
Left-hand version
Cutting Zucchini and Other Cylindrical Vegetables
Right-hand version
Left-hand version
Cutting Turnips and Other Smooth-Skinned Spherical Vegetables
Right-hand version
Left-hand version
Cutting Potatoes
Right-hand version
Left-hand version
Cutting Celery Root and Other Rough-Skinned Spherical Vegetables
Right-hand version
Left-hand version
Cutting Leeks
Right-hand version
Left-hand version
Cutting Green Onions
Right-hand version
Left-hand version
Cutting Celery
Right-hand version
Left-hand version
Cutting Fennel
Right-hand version
Left-hand version
Cutting Asparagus
Right-hand version
Left-hand version
Cutting Artichokes
Right-hand version
Left-hand version
Cutting Cabbage
Right-hand version
Left-hand version
Cutting Chard, Kale, and Other Leafy Greens
Right-hand version
Left-hand version
Cutting Herbs
Right-hand version
Left-hand version
Cutting Ginger
Right-hand version
Left-hand version
Cutting Cauliflower and Broccoli
Right-hand version
Left-hand version
Cutting Peppers
Right-hand version
Left-hand version
Cutting Mushrooms
Right-hand version
Left-hand version
Cutting Tomatoes
Right-hand version
Left-hand version
Cutting Avocados
Right-hand version
Left-hand version
Cutting Apples and Pears
Right-hand version
Left-hand version
Cutting Citrus Fruits
Right-hand version
Left-hand version
Cutting Pineapple
Right-hand version
Left-hand version
Meat, Fish, and Poultry
Cutting Poultry
Right-hand version
Left-hand version
Cutting Fish
Right-hand version
Left-hand version
Cutting Meat
Right-hand version
Left-hand version
Carving Meat and Poultry
Right-hand version
Left-hand version
Acknowledgments
Index
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