Good knife skills are key to feeling confident and comfortable in the kitchen. Chef Bill Collins teaches you how to wield cooking knives properly, so you can slice, peel, bone, and dice with ease. Illustrated step-by-step instructions show you how to cut and carve seafood, poultry, meats, and produce of all kinds. In addition to profiling the best uses for a variety of knife types, Collins includes tips for using other sharp kitchen tools like graters, vegetable peelers, and mandolins. Get ready to chop away!
- ISBN10 1612123791
- ISBN13 9781612123790
- Publish Date 15 July 2014
- Publish Status Active
- Out of Print 7 July 2021
- Publish Country US
- Imprint Storey Publishing LLC
- Format Paperback
- Pages 112
- Language English