Title rated 3.2 out of 5 stars, based on 10 ratings(10 ratings)
Book, 2007
Current format, Book, 2007, 1st ed, Available .
Book, 2007
Current format, Book, 2007, 1st ed, Available . Offered in 0 more formats
Instructs home cooks on basic knife skills, providing hundreds of step-by-step illustrations for both left- and right-handed users, in a guide that includes coverage of knife and cutting-board selection, as well as the steps for mastering such techniques as mincing, julienne slicing, and carving. Don't be surprised if it changes the way you cook. 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.
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