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Introduction 10
The Basics 14
How Knives Work 16
Knife Anatomy 17
A Knife Directory 21
How to Hold a Knife 26
Caring for Knives 28
Keeping Knives Sharp 30
Cutting Boards 33
Slicing, Chopping, Dicing, and Mincing 35
Vegetables and Fruits 36
Cutting Onions 38
Right-hand version 39
Left-hand version 43
Cutting Shallots 47
Right-hand version 48
Left-hand version 51
Cutting Garlic 54
Right-hand version 55
Left-hand version 58
Cutting Carrots and Other Conical Vegetables 61
Right-hand version 62
Left-hand version 64
Cutting Zucchini and Other Cylindrical Vegetables 66
Right-hand version 67
Left-hand version 69
Cutting Turnips and Other Smooth-Skinned Spherical Vegetables 71
Right-hand version 72
Left-hand version 74
Cutting Potatoes 76
Right-handversion 77
Left-hand version 79
Cutting Celery Root and Other Rough-Skinned Spherical Vegetables 81
Right-hand version 82
Left-hand version 84
Cutting Leeks 86
Right-hand version 87
Left-hand version 90
Cutting Green Onions 93
Right-hand version 94
Left-hand version 96
Cutting Celery 98
Right-hand version 99
Left-hand version 101
Cutting Fennel 103
Right-hand version 104
Left-hand version 106
Cutting Asparagus 108
Right-hand version 109
Left-hand version 110
Cutting Artichokes 111
Right-hand version 112
Left-hand version 114
Cutting Cabbage 116
Right-hand version 117
Left-hand version 118
Cutting Chard, Kale, and Other Leafy Greens 119
Right-hand version 120
Left-hand version 122
Cutting Herbs 124
Right-hand version 125
Left-hand version 126
Cutting Ginger 127
Right-hand version 128
Left-hand version 131
Cutting Cauliflower and Broccoli 134
Right-hand version 135
Left-hand version 136
Cutting Peppers 137
Right-hand version 138
Left-hand version 141
Cutting Mushrooms 144
Right-hand version 145
Left-hand version 148
Cutting Tomatoes 151
Right-hand version 152
Left-hand version 156
Cutting Avocados 160
Right-hand version 161
Left-hand version 164
Cutting Apples and Pears 167
Right-hand version 168
Left-hand version 171
Cutting Citrus Fruits 174
Right-hand version 175
Left-hand version 177
Cutting Pineapple 179
Right-hand version 180
Left-hand version 182
Meat, Fish, and Poultry 184
Cutting Poultry 186
Right-hand version 187
Left-hand version 195
Cutting Fish 203
Right-hand version 204
Left-hand version 212
Cutting Meat 220
Right-hand version 221
Left-hand version 229
Carving Meat and Poultry 237
Right-hand version 238
Left-hand version 242
Acknowledgments 247
Index 249
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Add Knife Skills Illustrated: A User's Manual, 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 kni, Knife Skills Illustrated: A User's Manual to the inventory that you are selling on WonderClubX
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Add Knife Skills Illustrated: A User's Manual, 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 kni, Knife Skills Illustrated: A User's Manual to your collection on WonderClub |