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Kitchen Knife Skills: Techniques for Carving, Boning, Slicing, Chopping, Dicing, Mincing, Filleting


by Marianne Lumb

is a step-by-step guide for the home cook on how to choose and use knives.

Good knife skills can be the most important ingredient in preparing a dish. Mastering professional knife skills makes a cook not only faster but safer as well. 'Kitchen Knife Skills' shows the home cook how to choose and care for knives, how to keep them sharp and how to make the best use of their most important features.

This comprehensive guide details the standard professional techniques used by chefs the world over, allowing the home cook to work just like the professionals -- quickly, effectively and stylishly. Detailed, step-by-step photos and instructions show how to prepare anything in the kitchen, including:
Vegetables -Fruits - Herbs - Poultry and Meat - Fish - Bread and Cakes.

Also illustrated step-by-step instructions on cutting methods, including:
~ Hammer-Style Chop
~ Under The Bridge Cut
~ Rolling Chop
~ Claw Grip
~ Leaver Chop
~ Cross Chop

From filleting a fish to fanning a piece of fruit, every knife and knife skill is described in detail in this outstanding resource book. Using this guide, anyone can cook like a professional chef.

Marianne Lumb is a chef with an internationally acclaimed career that spans 10 years, with restaurant experience in France, Greece, Spain, Australia, the U.K. and the U.S.  She has worked as a development chef for major retailers and as a food consultant. She runs a business specializing in bespoke dinner parties in London, England, and regularly cooks at Hillsborough Castle, Northern Island, for the head of state.


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