Book Description
KNIFE SKILLS ILLUSTRATED::::::::::::
Introduction
Chapter 1: THE BASICS
- How Knives Work
- Knife Anatomy
- A Knife Directory
- How to Hold a Knife
- Caring for Knives
- Keeping Knives Sharp
- Cutting Boards
- Slicing, Chopping, Dicing, and Mincing
Chapter 2: VEGETABLES & FRUITS
- Cutting Onions
- Cutting Shallots
- Cutting Garlic
- Cutting Carrots and Other Conical Vegetables
- Cutting Zucchini and Other Cylindrical Vegetables
- Cutting Turnips and Other Smooth-Skinned Spherical Vegetables
- Cutting Potatoes
- Cutting Celery Root and Other Rough-Skinned Spherical Vegetables
- Cutting Leeks
- Cutting Green Onions
- Cutting Celery
- Cutting Fennel
- Cutting Asparagus
- Cutting Artichokes
- Cutting Cabbage
- Cutting Chard, Kale, and Other Leafy Greens
- Cutting Herbs
- Cutting Ginger
- Cutting Cauliflower and Broccoli
- Cutting Peppers
- Cutting Mushrooms
- Cutting Tomatoes
- Cutting Avocados
- Cutting Apples and Pears
- Cutting Citrus Fruits
- Cutting Pineapple
Chapter 3: MEAT, FISH, & POULTRY
- Cutting Poultry
- Cutting Fish
- Cutting Meat
- Carving Meat and Poultry
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