Kitchen knife skills : techniques for carving, boning, slicing, chopping, dicing, mincing, filleting /
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| Author / Creator: | Lumb, Marianne. |
|---|---|
| Imprint: | Richmond Hill, Ont. : Firefly Books, 2009. |
| Description: | 176 p. : col. ill. ; 21 cm. |
| Language: | English |
| Subject: | |
| Format: | Print Book |
| URL for this record: | http://pi.lib.uchicago.edu/1001/cat/bib/7936515 |
Table of Contents:
- Introduction
- Safe working practices
- Anatomy of a knife
- Types of knives
- Other cutting implements
- Cutting boards
- Sharpening knives
- Ten rules for sharpening knives
- Core cutting methods
- Vegetables and herbs
- Vegetable and herb knives
- Onions
- Spring onions and leek
- Garlic
- Carrots
- Common brassicas
- Celery and fennel
- Zucchini
- Squashes
- Cucumber
- Swede, celeriac and turnip
- Leafy vegetables
- Potatoes
- Tomatoes
- Peppers and chilies
- Eggplant
- Turning vegetables
- Mushrooms
- Ginger
- Beans: runner and French
- Artichoke
- Herbs
- Fruit
- Fruit knives
- Avocado
- Mango
- Pineapple
- Lemons and limes
- Orange and grapefruit
- Apples
- Pears
- Stoned fruits
- Meat and Poultry
- Meat and poultry knives
- Chicken, turkey and duck
- Beef and veal
- Lamb
- Pork
- Fish and seafood
- Fish and seafood knives
- Flatfish
- Roundfish
- Salmon
- Monkfish
- Tuna
- Oysters
- Scallop
- Shrimp
- Lobster
- Squid
- Bread, pastries and cake
- Bread, pastries and cake knives
- Bread
- Pastries and cake
- Glossary
- Index
- Credits
