Knife Skills Paperback

by Charlie Trotter, Lyn Hall, Marcus Wareing

Dorling Kindersley Ltd. | August 21, 2012 | Trade Paperback |

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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.

Format: Trade Paperback

Dimensions: 224 Pages, 5.51 × 7.48 × 0.39 in

Published: August 21, 2012

Publisher: Dorling Kindersley Ltd.

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0756698316

ISBN - 13: 9780756698317

Found in: Reference

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– More About This Product –

Knife Skills Paperback

Knife Skills Paperback

by Charlie Trotter, Lyn Hall, Marcus Wareing

Format: Trade Paperback

Dimensions: 224 Pages, 5.51 × 7.48 × 0.39 in

Published: August 21, 2012

Publisher: Dorling Kindersley Ltd.

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0756698316

ISBN - 13: 9780756698317

From the Publisher

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.

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