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Subjects
Knives.
Carving (Meat, etc.)
Vegetable carving.
Fruit carving.
Meat cutting.
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Knife skills : how t...
by call number:
641.589 K692
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Knives.
Carving (Meat, etc.)
Vegetable carving.
Fruit carving.
Meat cutting.
MARC Display
Knife skills : how to carve/chop/slice/fillet / Marcus Wareing, Shaun Hill, Charlie Trotter, Lyn Hall.
Dorling Kindersley., 2012, c2008.
Call #:
641
.589
K692
Subjects
Knives.
Carving (Meat, etc.)
Vegetable carving.
Fruit carving.
Meat cutting.
ISBN:
9780756698317 (pbk.)
0756698316 (pbk.)
Alternate title:
How to carve/chop/slice/fillet /
Description:
224 p. : col. ill. ; 23 cm.
Notes:
Previously published as Knife skills in the kitchen in 2008.
Bibliography:
Includes bibliographical referencec (p. 216) and index.
Contents:
Pt. 1. Knife skills : the basics -- Cutting-edge technology -- Pt. 2. Knife skills : the application -- Vegetables -- Fish & shellfish -- Meat, poultry & game -- Doughs & desserts -- Fruit.
Summary:
Teaches knifing techniques for preparing meat, vegetables, herbs, and other foods, with illustrations and step-by-step instructions, plus information about knives used by chefs around the world.
Other authors:
Wareing, Marcus.
Hill, Shaun, 1947-
Trotter, Charlie.
Hall, Lyn, 1948-
Holds:
0
Copy/Holding information
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Call No.
Item type
Status
Central Library
Adult Nonfiction
641.589 K692
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