Knife Skills : An Illustrated Kitchen Guide to Using the Right Knife the Right Way

Bill Collins

ISBN 10: 1612123791 / ISBN 13: 9781612123790

Published by Storey Publishing Jul 2014, 2014

About this Item

Neuware - EXACTLY WHAT YOU NEED TO KNOW Good knife skills make working in a kitchen a pleasure. Personal chef and cooking instructor Bill Collins describes the knives you need (plus a few that are just fun to have) and how to shop and care for them. Every knife has its purpose, and Chef Bill explains how to use each one safely and effectively, from hulling strawberries with a paring knife to smoothly slicing scallions with a chef's knife. Recipes designated to help you practice various knife skills give you the opportunity to perfect every technique.

Seller Inventory # 9781612123790

Bibliographic Details

• Title: Knife Skills : An Illustrated Kitchen Guide to Using the Right Knife the Right Way
• Publisher: Storey Publishing Jul 2014
• Publication Date: 2014
• Language: English
• ISBN 10: 1612123791
• ISBN 13: 9781612123790
• Binding: Taschenbuch
• Condition: Neu
• Dimensions: 173W x 124H x 13D millimeters 173 millimeters width by 124 millimeters height by 13 millimeters depth
• Weight: 113 grams

About this title

Synopsis

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!

About the Author

Bill Collins is the author of Making & Using Caramel, How to Make Chocolate Candies, Knife Skills, and Making & Using Vinegar. A graduate of the Cambridge School of Culinary Arts, he cooked at the old Ritz-Carlton Hotel in Boston and directed new product development at Harbor Sweets (Salem, Massachusetts) prior to establishing Chef Bill, Inc., in 2001. He has been a professional chef, a personal chef, a food industry consultant, and a cooking instructor, giving classes everywhere from community colleges to Whole Foods to Stonewall Kitchen. As Chef Bill, he has written newspaper columns on kitchen skills. He lives in Pelham, Massachusetts.