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Knife Skills: An Illustrated Kitchen Guide to Using the Right Knife the Right Way. a Storey Basics(r) Title (Storey Basics)

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Knife Skills: An Illustrated Kitchen Guide to Using the Right Knife the Right Way. a Storey Basics(r) Title (Storey Basics) Cover

 

Synopses & Reviews

Publisher Comments:

EXACTLY WHAT YOU NEED TO KNOW

Good knife skills make working in a kitchen a pleasure. Personal chef and cooking instructor Bill Collins describes the knives you need (plus a few that are just fun to have) and how to shop and care for them. Every knife has its purpose, and Chef Bill explains how to use each one safely and effectively, from hulling strawberries with a paring knife to smoothly slicing scallions with a chef's knife. Recipes designated to help you practice various knife skills give you the opportunity to perfect every technique.

Synopsis:

Good knife skills are key to feeling confident and comfortable in the kitchen. Chef Bill Collins shows you how to choose knives that will feel good in the hand, and then he shows you exactly how to slice, chop, peel, bone, and dice with ease. The clear step-by-step instructions and illustrations also show you how to cut and carve seafood, poultry, meats, fruits, and vegetables. Includes information on using other sharp kitchen tools, including microplanes and graters, scissors, vegetable peelers, and mandolins.

About the Author

Bill&

Table of Contents

Preface

Introduction

Chapter One: How to Choose and Use Your Knives
  • Chef's Knife
  • Paring Knife
  • Utility Knife
  • Offset Handle Serrated Deli Knife
  • Bench Scraper
  • Optional Knives
Chapter Two: How to Buy a Knife
  • Comfort and Balance
  • Where to Buy
  • Knife Quality
Chapter Three: Caring for Your Knives
  • Washing and Storing
  • Sharpening
  • Why Cutting Boards Matter
Chapter Four: Nonknife, Nonmotorized Sharp Kitchen Tools

Chapter Five: Recipes and Techniques
  • Carving a Turkey
  • Other Poultry, Meat, and Fish
  • Fruits and Vegetables
  • Baked Goods
Metric Conversion Chart
Resources
Acknowledgments
Index

Product Details

ISBN:
9781612123790
Author:
Collins, William
Publisher:
Storey Publishing
Author:
Collins, Bill
Subject:
Culinary Arts & Techniques
Subject:
Cooking-Specific Ingredients - Meat
Subject:
COOKING / Specific Ingredients/Vegetables
Subject:
Cooking and Food-Miscellaneous Methods
Subject:
Reference
Edition Description:
Trade Paperback
Publication Date:
20140731
Binding:
TRADE PAPER
Language:
English
Pages:
112
Dimensions:
7 x 5 in

Related Subjects

Cooking and Food » By Ingredient » Meats » General
Cooking and Food » By Ingredient » Vegetables General
Cooking and Food » Methods » Miscellaneous Methods
Cooking and Food » Reference and Etiquette » General

Knife Skills: An Illustrated Kitchen Guide to Using the Right Knife the Right Way. a Storey Basics(r) Title (Storey Basics) New Trade Paper
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Product details 112 pages Storey Publishing - English 9781612123790 Reviews:
"Synopsis" by ,

Good knife skills are key to feeling confident and comfortable in the kitchen. Chef Bill Collins shows you how to choose knives that will feel good in the hand, and then he shows you exactly how to slice, chop, peel, bone, and dice with ease. The clear step-by-step instructions and illustrations also show you how to cut and carve seafood, poultry, meats, fruits, and vegetables. Includes information on using other sharp kitchen tools, including microplanes and graters, scissors, vegetable peelers, and mandolins.

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