Kitchen Knife Skills

Author: Marianne Lumb
Editor: Chartwell Books
ISBN: 0785835989
Size: 15,18 MB
Format: PDF, ePub, Mobi
Read: 387
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Good knife skills can be the most important ingredient in preparing a dish. Mastering professional knife skills makes a cook not only faster but safer as well. Kitchen Knife Skills shows the home cook how to choose and care for knives, how to keep them sharp and how to make the best use of their most important features. This comprehensive guide details the standard professional techniques used by chefs the world over, allowing the home cook to work just like the professionals -- quickly, effectively and stylishly. Detailed, step-by-step photos and instructions show how to prepare anything in the kitchen, including: -Vegetables -Fruits -Herbs -Poultry and meat -Fish -Bread and cakes From filleting a fish to fanning a piece of fruit, every knife and knife skill is described in detail in this outstanding resource book. Using this guide, anyone can cook like a professional chef.

Knife Skills

Author: Bill Collins
Editor: Storey Publishing
ISBN: 1612123805
Size: 14,86 MB
Format: PDF, Kindle
Read: 376
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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!

Knife Skills Illustrated

Author: Peter Hertzmann
Editor: W. W. Norton & Company
ISBN: 9780393061789
Size: 10,80 MB
Format: PDF, ePub, Docs
Read: 106
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Instructs home cooks on basic knife skills, providing hundreds of step-by-step illustrations for both left- and right-handed users, in a guide that includes coverage of knife and cutting-board selection, as well as the steps for mastering such techniques as mincing, julienne slicing, and carving.

Mastering Knife Skills

Author: Norman Weinstein
Editor: Abrams
ISBN: 1613122640
Size: 16,45 MB
Format: PDF, Kindle
Read: 537
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As the number of gourmet home kitchens burgeons, so does the number of home cooks who want to become proficient users of the professional-caliber equipment they own. And of all kitchen skills, perhaps the most critical are those involving the proper use of knives. Norman Weinstein has been teaching his knife skills workshop at New York City’s Institute of Culinary Education for more than a decade—and his classes always sell out. That’s because Weinstein focuses so squarely on the needs of the nonprofessional cook, providing basic instruction in knife techniques that maximize efficiency while placing the least possible stress on the user’s arm. Now, Mastering Knife Skills brings Weinstein’s well-honed knowledge to home cooks everywhere. Whether you want to dice an onion with the speed and dexterity of a TV chef, carve a roast like an expert, bone a chicken quickly and neatly, or just learn how to hold a knife in the right way, Mastering Knife Skills will be your go-to manual. Each cutting, slicing, and chopping method is thoroughly explained—and illustrated with clear, step-by-step photographs. Extras include information on knife construction, knife makers and types, knife maintenance and safety, and cutting boards, as well as a 30-minute instructional DVD featuring Weinstein’s most important techniques.

Knife Skills In The Kitchen

Author: Charlie Trotter
Editor: Dk Pub
ISBN: 9780756633912
Size: 19,27 MB
Format: PDF, ePub
Read: 763
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Teaches knifing techniques for preparing meat, vegetables, herbs, and other foods, with illustrations and step-by-step instructions, plus information about knives used by chefs around the world.

Knife Skills

Author: Marcus Wareing
Editor: Dorling Kindersley Ltd
ISBN: 1405347937
Size: 14,14 MB
Format: PDF, ePub, Mobi
Read: 804
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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.

180 Kitchen 180 Tips Recipes And More

Author:
Editor: Matt Stone
ISBN: 1300475943
Size: 19,87 MB
Format: PDF, Docs
Read: 747
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In this eBook, author and independent researcher Matt Stone shares all of the secrets from seven years as a chef at the top of the culinary industry, translating it into a comprehensive healthy eating guide – based on knowledge gleaned from his independent investigation into human health. From staples as basic as mashed potatoes and chicken salad to classic French sauces and nouveau sashimi creations, 180 Kitchen covers an extensively broad spectrum of topics in great detail. And 180 Kitchen is far more than a simple collection of recipes. Stone is a firm believer that fundamental kitchen skills and technique are of primary importance. Recipes are secondary, a guideline at best – and all cookbooks belong “on the bookshelf, not in the kitchen.” With everything from tutorials on knife use to 7-day menus and shopping lists, 180 Kitchen is the perfect companion to any 180DegreeHealth eBook – a must have in your 180 collection.

Chef Dez On Cooking

Author: Chef Dez
Editor: Trafford Publishing
ISBN: 146696099X
Size: 13,49 MB
Format: PDF, Docs
Read: 954
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Take a culinary journey through the columns and kitchen of Chef Dezpopular food columnist, culinary instructor, and cooking show performer. Chef Dez on Cooking, Volume 3 is an informative collection of the popular food column Chef Dez on Cooking, currently published across Canada and Washington State, along with over one hundred of his most popular and favorite recipes. From appetizers to salad dressings, sauces, side dishes, main courses, breakfasts, desserts, and healthy recipes, Chef Dez on Cooking, Volume 3 has something for everyone. It is the third book in the series following Chef Dez on Cooking, Volume 1 and Volume 2, which have received rave reviews. With food columns, culinary questions and answers accompanying each of the chapters, these cookbooks become valuable kitchen references with a refreshing perspective on the wonderful world of cuisine. Gordon Desormeauxs nickname became Dez and then Chef Dez as he entered his culinary career. Most notably known for his biweekly food column Chef Dez on Cooking, Dez captures the reading audience of numerous communities across Canada and Washington State. His cooking shows and culinary classes are extremely informative, entertaining, and lighthearted, and they also reveal his passion for people, life, and food. Born and raised in the lower mainland of British Columbia, his recipes reflect the transformation of everyday ingredients into mouthwatering dishes that anyone would be proud to serve. The essential reference for family favorites and specialty entertaining . . . always a crowd pleaser! I cant wait for Volume 3.Gina S., Abbotsford, BC Your fabulous cookbooks have literally changed my life and the way I cook. Your recipes are easy to follow and always a success. Thank you, Chef Dez, for your always positive attitude and wealth of knowledge. I cant even begin to list the things I have learnt from you. Looking forward to Volume 3.Tammy C., Mission, BC Finally . . . a cookbook that works . . . clear instructions and lots of helpful hints . . . doable recipes that taste great and come with a pinch of Chef Dezs talent and passion . . . even I can make food look and taste good!Gail M., Maple Ridge, BC As one with a bookcase of cookbooks, I know that, ultimately, the always-urgent whats for dinner? will find its answer in only a handful of cookbooks, food-splattered from regular use. Chef Dez on Cooking, Volume 1 and 2 are included among those, so Im beyond excited to add Volume 3 to the shelf! Congratulations, Dez, on your most recent accomplishment. Thank you, thank you, for helping all of us WOW our friends and loved ones with culinary delights.Charlotte Lepp, Lepp Farm Market, Abbotsford, BC

Start Simple

Author: Lukas Volger
Editor: HarperCollins
ISBN: 0062883607
Size: 19,65 MB
Format: PDF
Read: 806
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From veteran food writer, recipe developer, and creator of the James Beard Award-winning Jarry magazine comes an innovative approach to vegetarian cooking. What have I got to eat? It’s a question we ask every time we open up the refrigerator or pantry door. It might be eggs, some cheese, and half a loaf of bread, or a box of wilting greens, garlic, and some sweet potatoes. Though these ingredients may not seem like much to make a delicious meal, recipe developer and author Lukas Volger knows it’s all you need. In Start Simple he offers a radically new, uncomplicated, and creative approach to cooking that allows you to use what you already have on hand to make great meals you didn’t think were possible. Magic can happen with just a few ingredients: sweet potatoes, tortillas, eggs, cabbage, hearty greens, beans, winter squash, mushrooms, tofu, summer squash, and cauliflower. Volger advises readers to stock up on these eleven building blocks instead of shopping for a single recipe. A protein (tofu, beans, eggs) is a foundation. A crunchy garnish (cabbage, greens) is a finishing touch. Once these structural components of a meal are established, home chefs can throw in their own variations and favorite flavors—mixing, matching, and adding ingredients to customize their dishes. While Start Simple is a vegetarian cookbook—none of the recipes include meat—Volger’s approach transcends categories. His methods aren’t about subscribing to a specific dietary regimen; they are about simply recognizing and embracing the way people cook and eat today. Creating weekly meal plans based on intricate recipes sounds good, but it can be difficult to execute. Having a well-stocked pantry paired with a choose-you-own adventure guide to creating simple yet inventive meals is more practical for your average home cook.