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Knife skills: how to carve, chop, slice, fillet
Marcus Wareing, Shaun Hill, Charlie Trotter, Lynn HallHow much do you like this book?
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The lightning pace of professional chefs knife skills can be both intriguing and intimidating to home chefs. With, DKs 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.
Молниеносные темпы навыков ножом профессиональных поваров может быть интригующим и пугающим для домашнего повара. С навыками этих поваров вы сможите научиться измельчать, нарезать, вырезать. Тип материала — из овощей и зелени, рыбы, мяса, хлеба и фруктов. Пошаговые цветные фотографии, которые помогут изучить различные методы нарезки, это практическое руководство — позволяет энтузиастам изучать навыки на протяжении всей жизни в своем собственном темпе.
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.
Молниеносные темпы навыков ножом профессиональных поваров может быть интригующим и пугающим для домашнего повара. С навыками этих поваров вы сможите научиться измельчать, нарезать, вырезать. Тип материала — из овощей и зелени, рыбы, мяса, хлеба и фруктов. Пошаговые цветные фотографии, которые помогут изучить различные методы нарезки, это практическое руководство — позволяет энтузиастам изучать навыки на протяжении всей жизни в своем собственном темпе.
Categories:
Year:
2012
Edition:
Reprint
Publisher:
DK Publishing (Dorling Kindersley)
Language:
english
Pages:
224
ISBN 10:
0756698316
ISBN 13:
9780756698317
File:
PDF, 32.12 MB
Your tags:
IPFS:
CID , CID Blake2b
english, 2012
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