Knife Skills: How to Carve, Chop, Slice, Fillet - Rilegato

Wareing, Marcus; Hill, Shaun; Trotter, Charlie; Hall, Lyn

Rilegato

ISBN 10: 1405328304 ISBN 13: 9781405328302

Casa editrice: Dorling Kindersley, 2008

Riassunto

Chopping, slicing, dicing, carving, filleting, and boning – knife skills are fundamental to good cooking, and this is the first book to demonstrate every technique with clear step-by-step colour photographs. Written by two Michelin-starred chefs, Marcus Wareing and Shaun Hill, Charlie Trotter, and Lyn Hall from the renowned La Petite Cuisine School of Cooking, you can rest assured that your knife skills will be perfected.

Su questo libro

Recensione:

Marcus oozes perfection (Gordon Ramsay )

L'autore:

Marcus Wareing: Mitchelin star holder, winner Great British Menu, Best Dessert, protégé of Gordon Ramsey, and one of Britain’s most acclaimed young chefs – he’s chef patron at Pétrus. His TV work includes The Great British Menu 2 and Saturday Kitchen. His first book How to Cook the Perfect was published in 2007. Marcus lives in London.

Charlie Trotter opened Charlie Trotter’s in Chicago, now recognized as one of the finest restaurants in the world. He’s the author of 11 cookery books, hosts the TV series The Kitchen Sessions and produces a line of gourmet products.

Shaun Hill’s dedication to perfection and encyclopedic knowledge of gastronomy won his restaurant, The Merchant House in Ludlow, a Michelin star almost on the day it opened. He now divides his time between The Glasshouse in Worcester and London where he consults for Fortnum and Mason.

Su questa edizione

• Editore: Dorling Kindersley
• Data di pubblicazione: 2008
• ISBN 10: 1405328304
• ISBN 13: 9781405328302
• Rilegatura: Copertina rigida
• Numero edizione: 1
• Numero di pagine: 224