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Book Cover
Author Lumb, Marianne, author.

Title Kitchen knife skills : techniques for carving, boning, slicing, chopping, dicing, mincing, filleting / Marianne Lumb.

Publication Info. New York, N.Y. : Chartwell Books, 2018.


Location Call No. Status
 GDL Library Connection Non-Fiction    641.589 LUM    Available
1 copy being processed for GDL Central Library Non-Fiction.
Description 176 pages : color illustrations ; 21 cm
text txt rdacontent
still image sti rdacontent
unmediated n rdamedia
volume nc rdacarrier
Note Previously published: 2009.
"A Quarto Book" --T.p. verso.
Contents Introduction -- Safe working practices -- Anatomy of a knife -- Types of knives -- Other cutting implements -- Chopping boards -- Sharpening knives -- Ten rules for sharpening knives -- Core cutting methods -- Vegetables and herbs -- Fruit -- Meat and poultry -- Fish and seafood -- Bread, pastries and cake.
Summary Good knife skills can be the most important ingredient in preparing a dish. Mastering professional knife skills makes a cook not only faster but safer as well. Kitchen Knife Skills shows the home cook how to choose and care for knives, how to keep them sharp and how to make the best use of their most important features. This comprehensive guide details the standard professional techniques used by chefs the world over, allowing the home cook to work just like the professionals -- quickly, effectively and stylishly. Detailed, step-by-step photos and instructions show how to prepare anything in the kitchen, including: vegetables, fruits, herbs, poultry and meat, fish, bread and cakes. From filleting a fish to fanning a piece of fruit, every knife and knife skill is described in detail in this resource book.
Note Includes index.
Subject Knives.
Kitchen utensils.
ISBN 9780785835981 (hardcover)
0785835989 (hardcover)

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