Mastering knife skills / edited by Denise Russo.
Material type:
TextPublisher: New York : Larsen and Keller, c2019Description: vii, 221 pages : illustrations (chiefly colour) ; 23 cmISBN: 9781635498905Subject(s): Knives | Cooking | CuttingLOC classification: TX 657 | M37 2019Summary: The 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.
| Item type | Current location | Collection | Shelving location | Call number | Copy number | Status | Date due | Barcode |
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Book
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Cavite State University-Learning Resource Center | Book | GCS | CIR TX 657 M37 2019 (Browse shelf) | 1 | In transit from Cavite State University-Learning Resource Center to Cavite State University - CCAT Campus since 04/01/2024 | R0011650 |
Includes bibliographical references and index.
The 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.
English text.
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