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the appetizer:

Kitchen Knife Skills: Techniques for Carving, Boning, Slicing, Chopping, Dicing, Mincing, Filleting by Marianne Lumb, includes useful techniques like Preparing an Artichoke; Preparing Pineapple; and Preparing a Lobster.

Cookbook

 

Kitchen Knife Skills:
Techniques for Carving, Boning, Slicing,
Chopping, Dicing, Mincing, Filleting

by Marianne Lumb

Kitchen Knife Skills: Techniques for Carving, Boning, Slicing, Chopping, Dicing, Mincing, Filleting
Click to buy Kitchen Knife Skills

 

In Kitchen Knife Skills: Techniques for Carving, Boning, Slicing, Chopping, Dicing, Mincing, Filleting, chef Marianne Lumb reveals a professional's secrets for choosing, using, sharpening, and storing knives. Since virtually no meal can be prepared without using a knife, it follows that learning how to use one properly will make cooking easier and faster.

"Understanding the components and key features of a good knife will mean you are able to make the best use of this tool," says Lumb. "Invest in a decent set of knives and they will last you a lifetime."

This comprehensive guide begins by describing the wide variety of knives available, then offers detailed, illustrated step-by-step. instructions explaining how to properly execute the core cutting methods used throughout the book:

  • Hammer-style chop
  • Under the bridge cut
  • Rolling chop
  • Claw grip
  • Lever Chop
  • Cross Chop

"Utilizing the appropriate cutting method (and grip) correctly will insure that you can prepare all kinds of food efficiently, precisely, and safely."

There are chapters showing how to prepare:

  • Vegetables
  • Fruit
  • Herbs
  • Meat and Poultry
  • Fish and Seafood
  • Bread and Pastries

"Your personal collection of knives should be tailored to suit your needs," says Lumb.

"General everyday knives are those that you reach for automatically for most food preparation, starting with chopping an onion or crushing garlic, for example...Above all, these knives should be comfortable for you." Left-handed chefs should be aware that while most knives are ambidextrous, some Japanese knives and serrated knives have edges on one side only, so check before buying. "Most manufacturers make knives for left and right-handed chefs."

In addition, readers will find comprehensive information on how to choose a cutting board, safe cutting practices, and the basic rules for sharpening a knife. A glossary, resource list, and index round out the volume. With Kitchen Knife Skills at hand, any home cook can master the techniques of professional chefs.

 
About the Author

Marianne Lumb is a chef with ten years international restaurant experience in France, Greece, Spain, Australia, the U.K. and the U.S. She has worked as a development chef for major retailers, as a food consultant, and regularly cooks at Hillsborough Castle, Northern Ireland, for the head of state.

 
  • Kitchen Knife Skills
    Techniques for Carving, Boning, Slicing, Chopping, Dicing, Mincing, Filleting
  • by Marianne Lumb
  • Firefly Books 2009
  • Plastic-laminated Hardcover; $24.95; 176 pages; 400+ color photos
  • ISBN-10: 1554074878
  • ISBN-13: 978-1-55407-487-7
  • Information provided by the publisher.

Buy Kitchen Knife Skills

 

Kitchen Knife Skills
Techniques for Carving, Boning, Slicing,
Chopping, Dicing, Mincing, Filleting

 

All About Knives and Carving

 
Paris
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This page created March 2010


 

 
 

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