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Mastering knife skills / edited by Denise Russo.

Contributor(s): Material type: TextPublication details: New York : Larsen and Keller, c2019.Description: vii, 221 pages : illustrations (chiefly colour) ; 23 cmISBN:
  • 9781635498905
Subject(s): LOC classification:
  • TX 657 M37 2019
Summary: The proper use of a knife is very important in the culinary arts. Uniform cooking of dishes as well as the release of flavors require proper cutting of ingredients. Different cutting techniques include the chop, the dice, the slice and cut, chiffonade and julienne. Certain food preparations require specific techniques of cutting ingredients as well as specifically designed knives. This book, with its detailed data, will prove immensely beneficial to professionals and students involved in this area. The extensive contents of this book provide the readers with a thorough understanding of this craft.
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Cover image Item type Current library Home library Collection Shelving location Call number Materials specified Vol info URL Copy number Status Notes Date due Barcode Item holds Item hold queue priority Course reserves
Book Cavite State University-Learning Resource Center Book GCS CIR TX 657 M37 2019 (Browse shelf(Opens below)) 1 In transit from Cavite State University-Learning Resource Center to Cavite State University - CCAT Campus since 04/01/2024 R0011650

Includes bibliographical references and index.

The proper use of a knife is very important in the culinary arts. Uniform cooking of dishes as well as the release of flavors require proper cutting of ingredients. Different cutting techniques include the chop, the dice, the slice and cut, chiffonade and julienne. Certain food preparations require specific techniques of cutting ingredients as well as specifically designed knives. This book, with its detailed data, will prove immensely beneficial to professionals and students involved in this area. The extensive contents of this book provide the readers with a thorough understanding of this craft.

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