
Chopping slicing dicing carving filleting & boning
- knife skills are fundamental to good cooking & Knife Skills demonstrates every technique with clear step-by-step colour photographs Now in paperback & with a new cover look & written by Michelin-starred chefs Marcus Wareing Shaun Hill & Charlie Trotter & Lyn Hall from the renowned La Petite Cuisine School of Cooking discover how to cut to perfection from carving a roast & filleting fish to preparing fruit & vegetables Plus know your knives; find out which equipment to use for particular tasks & how to keep your utensils in peak condition Choose your tools sharpen your talents & master techniques to give you the culinary edge with Knife Skills