Kitchen Knife Skills Techniques for Carving, Boning, Slicing, Chopping, Dicing, Mincing, Filleting

Name: Kitchen Knife Skills Techniques for Carving, Boning, Slicing, Chopping, Dicing, Mincing, Filleting
Availability: OutOfStock
ISBN: 9781554074877

ISBN-10: 1554074878

ISBN-13: 9781554074877

Edition: 2009

Authors: Marianne Lumb

List price: $24.95

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Book details

List price: $24.95
Copyright year: 2009
Publisher: Firefly Books, Limited
Publication date: 9/17/2009
Binding: Hardcover
Pages: 176
Size: 8.25" wide x 8.25" long x 0.75" tall
Weight: 1.496
Language: English



Introduction


Safe working practices


Anatomy of a knife


Types of knives


Other cutting implements


Cutting boards


Sharpening knives


Ten rules for sharpening knives


Core cutting methods


Vegetables and herbs


Vegetable and herb knives


Onions


Spring onions and leek


Garlic


Carrots


Common brassicas


Celery and fennel


Zucchini


Squashes


Cucumber


Swede, celeriac and turnip


Leafy vegetables


Potatoes


Tomatoes


Peppers and chilies


Eggplant


Turning vegetables


Mushrooms


Ginger


Beans: runner and French


Artichoke


Herbs


Fruit


Fruit knives


Avocado


Mango


Pineapple


Lemons and limes


Orange and grapefruit


Apples


Pears


Stoned fruits


Meat and Poultry


Meat and poultry knives


Chicken, turkey and duck


Beef and veal


Lamb


Pork


Fish and seafood


Fish and seafood knives


Flatfish


Roundfish


Salmon


Monkfish


Tuna


Oysters


Scallop


Shrimp


Lobster


Squid


Bread, pastries and cake


Bread, pastries and cake knives


Bread


Pastries and cake


Glossary


Index


Credits