000			01405nam a22002537a 4500
003			OSt
005			20220701032220.0
008			201116b ||||| |||| 00| 0 eng d
020			_a9781635498905
040			_bEnglish. _cCvSU-CCAT Campus Library. _erda. _aCvSU-CCAT Campus Library.
050			_aTX 657 _bM37 2019
245			_aMastering knife skills / _cedited by Denise Russo.
260			_aNew York : _bLarsen and Keller, _cc2019.
300			_avii, 221 pages : _b illustrations (chiefly colour) ; _c23 cm
504			_aIncludes bibliographical references and index.
520			_aThe 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.
546			_aEnglish text.
650			_aKnives. _945
650			_aCooking. _926
650			_aCutting. _946
700			_aRusso, Denise, editor. _947
942			_cBK _eTX 657 M37 2019 _2lcc _kCIR
999			_c48 _d48