Synopses & Reviews
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 Collins is the author of two forthcoming Storey Basics titles, Knife Skills and Making & Using Vinegar
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 ToolsChapter Five: Recipes and Techniques- Carving a Turkey
- Other Poultry, Meat, and Fish
- Fruits and Vegetables
- Baked Goods
Metric Conversion Chart
Resources
Acknowledgments
Index