Knife Skills: In the Kitchen

Knife Skills: In the Kitchen

by Charlie Trotter, Marcus Wareing, Shaun Hill, Lyn Hall
     
 

ISBN-10: 0135079489

ISBN-13: 9780135079485

Pub. Date: 11/15/2008

Publisher: Prentice Hall

The lightning pace of professional chefs' knife skills can be both intriguing and intimidating to home chefs. With, DK's Knife Skills, cooks can learn to chop, slice, dice, carve, and fillet with the best.

Written by three Michelin-starred chefs — Marcus Wareing, Shaun Hill, and Charlie Trotter — and food writer and cooking instructor Lyn Hall

Overview

The lightning pace of professional chefs' knife skills can be both intriguing and intimidating to home chefs. With, DK's Knife Skills, cooks can learn to chop, slice, dice, carve, and fillet with the best.

Written by three Michelin-starred chefs — Marcus Wareing, Shaun Hill, and Charlie Trotter — and food writer and cooking instructor Lyn Hall from the renowned La Petite Cuisine School of Cooking — aspiring cooks will learn to cut every relevant type of material — from vegetables and herbs, to fish, meat, breads, and fruits.

Including step-by-step color photographs that help a wide variety of cutting techniques easy to understand and simple to master, this practical guide — enables enthusiasts to learn lifelong skills at their own pace.

Product Details

ISBN-13:
9780135079485
Publisher:
Prentice Hall
Publication date:
11/15/2008
Edition description:
New Edition
Pages:
224
Product dimensions:
6.70(w) x 8.60(h) x 1.00(d)

Table of Contents

Table of Contents

 

Prelims (5pp)

 

Part I: Knife Skills — Principles pp6—7

Introduction pp8—49 Includes how knives

are made, anatomy of a knife, choosing a knife,

types of knives, other cutting implements, safety,

sanitation, storage, how to sharpen knives

 

Part II : Knife Skills — Application pp 48—49

 

1 VEGETABLES pp50—97

Basic cuts Safe cutting, julienne and batons,

dicing, decorative cuts

Onion family Dicing onions, cutting leeks into

julienne, chopping garlic

Root vegetables Includes potatoes cut into

classic French fry, Pommes allumettes, Pommes

pailles, and using a mandolin for game chips

Leafy greens Chiffonade cut, trimming and

slicing hearty greens

Cabbage family Coring and shredding cabbage,

preparing broccoli, preparing cauliflower

Squash family Halving, seeding and peeling

winter squash

Pods and seeds Includes preparing corn,

preparing a medley of vegetables for stir-frying

Fruiting vegetables Includes halving and

pitting an avocado; cutting peppers; preparing

chillies; peeling, seeding and chopping tomatoes

Shoots and stalks family Trimming globe

artichokes, preparing artichoke bottoms,

preparing asparagus, peeling strings off celery

Herbs Coarsely chopping herbs, finely chopping

herbs, chopping chives, using a mezzaluna

Spices Bruising lemon-grass, grating ginger,

grating nutmeg, cleaning vanilla pods

 

2 FISH AND SHELLFISH pp98—137

Round fish Includes gutting, scaling and

trimming, boning, filleting, skinning a fillet,

cutting cutlets, serving whole cooked fish

Flat fish Includes gutting and trimming, scaling

flatfish, skinning, boning, cutting two fillets,

cutting four fillets, serving whole fish

Shellfish Includes opening oysters, preparing

prawns, taking the meat from a lobster

Other seafood Includes cleaning and slicing

squid, cleaning and sectioning octopus

 

3 MEAT AND POULTRY pp142—181

Beef Cutting beef across and with the grain,

cutting fillet steak for sautéeing, carving entrecote

steaks after grilling, carving roast beef

Lamb Includes boning a saddle of lamb, French

cut of best end, butterflying a leg of lamb,

boning a leg of lamb, and carving a leg of lamb

Pork Includes slicing belly pork, slicing pork

tenderloin, shaping medallions, carving roast

pork, carving ham off the bone

Offal Preparing kidneys for frying, preparing

liver, cleaning chicken livers

Chicken Includes preparing a whole raw bird,

spatchcocking a bird, cutting a bird into

4 pieces and into 8 pieces, boning a thigh,

carving chicken and other small birds

Other birds Slashing duck breast, carving

goose and duck, carving turkey legs and breast,

carving wild duck

Game Disjointing a rabbit

 

4 BREADS AND DOUGHS pp182—193

Raw doughs Cutting out doughs, finishing

doughs

Baked doughs Includes cutting profiteroles,

slicing a sponge, cutting sandwiches

Puddings Chopping chocolate, cutting terrines

and pastries

 

5 FRUIT AND NUTS pp194—211

Includes preparing apples, preparing a mango,

cutting melons, peeling and chopping chestnuts

 

Glossary (4pp) Quick reference knife

usage chart (2pp) • Resources (2pp) •

Index (4pp) • Acknowledgments

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