Knife Skills Illustrated
A User's ManualBook - 2007
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.
Publisher: W. W. Norton & Company, New York : 2007
Branch Call Number: ANF 642.6 HERT
Characteristics: 256 p. : ill. ; 26 cm