Knife Skills: How to Carve, Chop, Slice, Fillet - Couverture souple

Wareing, Marcus; Hill, Shaun; Trotter, Charlie; Hall, Lyn

Couverture souple

ISBN 10 : 1409376648 ISBN 13 : 9781409376644

Editeur : DK, 2012

A propos du livre

Présentation de l'éditeur :

The lightning pace of professional chefs' knife skills can be both intriguing and intimidating to home chefs. With, DK's Knife Skills, cooks can learn to chop, slice, dice, carve, and fillet with the best.

Written by three Michelin-starred chefs — Marcus Wareing, Shaun Hill, and Charlie Trotter — and food writer and cooking instructor Lyn Hall from the renowned La Petite Cuisine School of Cooking — aspiring cooks will learn to cut every relevant type of material — from vegetables and herbs, to fish, meat, breads, and fruits.

Including step-by-step color photographs that help a wide variety of cutting techniques easy to understand and simple to master, this practical guide — enables enthusiasts to learn lifelong skills at their own pace.

Biographie de l'auteur :

Marcus Wareing won the Great British Menu, Best Dessert. He launched Marcus Wareing at The Berkeley in 2008 and recently, The Gilbert Scott, at the Renaissance Hotel in St. Pancras. Charlie Trotter opened Charlie Trotter's in Chicago in 1987. He also hosts the TV series The Kitchen Sessions.Shaun Hill's dedication to perfection and knowledge of gastronomy won his restaurant, The Merchant House in Ludlow, a Michelin star. Lyn Hall created a name for herself as chef of Blake's Hotel in London before setting up La Petite Cuisine School of Cooking.

À propos de cette édition

• Éditeur: DK
• Date d'édition: 2012
• ISBN 10: 1409376648
• ISBN 13: 9781409376644
• Reliure: Broché
• Nombre de pages: 224