Knife Skills: How to Carve, Chop, Slice, Fillet

Knife Skills: How to Carve, Chop, Slice, Fillet image
ISBN-10:

1405328304

ISBN-13:

9781405328302

Author(s): Marcus Wareing
Released: Jan 01, 2008
Format: Hardcover, 224 pages
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Description:

Chopping, slicing, dicing, carving, filleting, and boning - knife skills are fundamental to good cooking, and this is the first book to demonstrate every technique with clear step-by-step colour photographs. It is written by two Michelin-starred chefs, Marcus Wareing and Shaun Hill, Charlie Trotter, and Lyn Hall from the renowned La Petite Cuisine School of Cooking, you can rest assured that your knife skills will be perfected.

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