Author Statement: by Marianne Lumb
Audience: Trade
Specs: more than 400 color photos and illustrations, glossary, resource list, index
Pages: 176
Trim Size: 8" x 8" X 11/16"
Language code 1: eng
Publication Date: 20090917
Copyright Year: 2009
Kitchen Knife Skills: Techniques for Carving, Boning, Slicing, Chopping, Dicing, Mincing, Filleting
A step-by-step guide for the home cook on how to choose and use knives.
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 outstanding resource book. Using this guide, anyone can cook like a professional chef.
| Bio: | Marianne Lumb is a chef with an internationally acclaimed career that spans 10 years. She has worked as a development chef for major retailers and is a food consultant for Which? Gardening magazine. She runs a business specializing in bespoke dinner parties in London, England, and regularly cooks at Hillsborough Castle, Northern Island, for the head of state. |
| Preface: | Foreword I grew up watching my father sharpening his knives. He was a butcher and I remember standing in the butcher's shop absolutely transfixed at the sight of him sharpening them very quickly. Training as a chef in the heat of the kitchen, my passion for knives and their potential developed rapidly, and in this book I share the skills I have learned. So what makes good knife skills? Practice, dedication and learning from experts. For me, the most enjoyable part of cooking is the actual cooking action itself -- the shaking of the pan, the flambé, the alchemy. But preparation is key, and at the heart of preparation and beautiful results are sharp knives and well-executed knife skills. This book encourages the development of knife skills, and will prove a useful guide to mastering a professional finish at home. Marianne Lumb |
| TOC: | Table of Contents Introduction Vegetables and herbs Fruit Meat and Poultry Fish and seafood Bread, pastries and cake Glossary |
