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Author by : Bob Macdonald
Languange Used : en
Release Date : 2012
Publisher by : Scarletta Press
ISBN : 9780983021988
Meld your mind with your palate with this in-depth look at the culinary ventures of many great chefs and restaurants, and an examination of some of the most current megatrends in dining and wining experiences....
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Author by : Danilo Rossi Lajolo di Cossano
Languange Used : en
Release Date : 2019
Publisher by :
ISBN : 8894954838
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Author by : Marcus Wareing
Languange Used : en
Release Date : 2008-03-17
Publisher by : Penguin
ISBN : 9780756647568
Written by three Michelin-starred chefs: Charlie Trotter, Marcus Wareing, and Shaun Hill, this book covers every cutting technique—chopping, slicing, dicing, carving, filleting—for every relevant ingredient: meat, fish, shellfish, vegetables, herbs, and fruit....
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Author by : Jon Berghoff
Languange Used : en
Release Date : 2009
Publisher by : Wordclay
ISBN : 9781600376238
Twelve former and three current Cutco Cutlery sales professionals--with more than $300 million combined in Cutco Cutlery sales--have gathered together to collaborate and share their influence, secrets, and real world wisdom....
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Author by : Annette M. Schmidt
Languange Used : en
Release Date : 2006
Publisher by : National Museum of Ethnology Leiden
ISBN : 9054500077
"African throwing knives constitute a unique category of weapons found nowhere else in the world. They were weapons of war and implements of the hunt. The end of the functional use of the throwing knife was during the last two decennia of the 19th and the first decade of the 20th century. However, the end of traditional warfare did not mean that the throwing knife disappeared. Its persistence may be attributed to its potential to take on the role of ceremonial and ritual weapon and other completely new roles"--...
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Author by : Edgar F. Penzig
Languange Used : en
Release Date : 1993
Publisher by :
ISBN : 0958765073
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Author by : Peter Hertzmann
Languange Used : en
Release Date : 2007-07-24
Publisher by : W. W. Norton & Company
ISBN : 0393061787
Describes skills needed for using a knife for both right- and left-handed people....
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Author by : Susan Grossbauer
Languange Used : en
Release Date : 1996
Publisher by :
ISBN : OCLC:40468064
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Author by : P. S. Korotkevich
Languange Used : en
Release Date :
Publisher by :
ISBN : OCLC:1289019657
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Author by : Chad Ward
Languange Used : en
Release Date : 2010-12-14
Publisher by : Harper Collins
ISBN : 9780062043733
Why are most of us so woefully uninformed about our kitchen knives? We are intimidated by our knives when they are sharp, annoyed by them when they are dull, and quietly ashamed that we don't know how to use them with any competence. For a species that has been using knives for nearly as long as we have been walking upright, that's a serious problem. An Edge in the Kitchen is the solution, an intelligent and delightful debunking of the mysteries of kitchen knives once and for all. If you can stack blocks, you can cut restaurant-quality diced vegetables. If you can fold a paper airplane, you can sharpen your knives better than many professionals. Veteran cook Chad Ward provides an in-depth guide to the most important tool in the kitchen, including how to choose the best kitchen knives in your price range, practical tutorials on knife skills, a step-by-step section on sharpening, and more——all illustrated with beautiful photographs throughout. Along the way you will discover what a cow sword is, and why you might want one; why chefs are abandoning their heavy knives in droves; and why the Pinch and the Claw, strange as they may sound, are in fact the best way to make precision vegetable cuts with speed and style. An Edge in the Kitchen is the one and only guide to the most important tool in the kitchen....