Knife skills: how to carve, chop, slice, fillet PDF
Preview Knife skills: how to carve, chop, slice, fillet
KK NN II FF EE SSKKIILLLLSS HOW TO CARVE / CHOP SLICE / FILLET MARCUS WAREING • SHAUN HILL • CHARLIE TROTTER • LYN HALL K N I F E SKILLS HOW TO CARVE / CHOP SLICE / FILLET K N I F E SKILLS HOW TO CARVE / CHOP SLICE / FILLET MARCUS WAREING • SHAUN HILL CHARLIE TROTTER • LYN HALL CONTENTS Project Editor Annelise Evans Project Art Editor Phil Gamble PART 1 Senior Editor Jennifer Latham US Editor Christy Lusiak KNIFE SKILLS: the basics Senior Art Editor Isabel de Cordova Managing Editor Dawn Henderson Managing Art Editor Susan Downing Production Editor Jenny Woodcock Production Controller Sarah Sherlock Creative Technical Support Sonia Charbonnier Senior Creative Nicola Powling Assistant Jacket Designer Rosie Levine First American Edition, 2008 Published in the United States by CUTTING-EDGE TECHNOLOGY 8 DK Publishing, 375 Hudson Street, New York, New York 10014 Learning to cut; anatomy of a knife; 08 09 10 11 10 9 8 7 6 5 4 3 2 1 history of knife-making; modern knives; choosing a knife; types of KD117—SEPT 2012 knives; sharp-bladed cutting tools; Copyright © 2008, 2012 Dorling Kindersley Limited other cutting accessories; garnishing Text copyright © 2008, 2102 Lyn Hall, Shaun Hill, Charlie Trotter, tools; knife safety; storing knives; Marcus Wareing. For further details see page 224. caring for knives Some material in this publication was previously published by Dorling Kindersley in The Cook’s Book, 2005 All rights reserved. Without limiting the rights under copyright reserved above, no part of this publication may be reproduced, stored in or introduced into a retrieval system, or transmitted, in any form or by any means (electronic, mechanical, photocopying, recording or otherwise) without the prior written permission of the copyright owners and the above publisher of this book. Published in Great Britain by Dorling Kindersley Limited A catalog record for this book is available from the Library of Congress ISBN 978-0-7566-9831-7 DK books are available at special discounts when purchased in bulk for sales promotions, premiums, fund-raising, or educational use. For details, contact: DK Publishing Special Markets, 375 Hudson Street, New York, New York 10014 or [email protected]. Color reproduction by MDP, UK Printed and bound in China by Leo Paper Group Discover more at www.dk.com PART 2 KNIFE SKILLS: the application VEGETABLES 50 FISH & SHELLFISH 98 MEAT, POULTRY & GAME 138 Peeling, slicing, dicing, coring, pitting, Round fish & flatfish—gutting, Beef, lamb, pork & ham—boning, shredding; cleaning vegetables; boning, trimming, skinning, filleting, slicing, butterflying, carving; offal; making ribbons, crisps, cups, French serving; slicing raw round fish; chicken—jointing, spatchcocking, fries; preparing stir-fry; tomato shellfish—oysters, clams, scallops, boning, cutting up cooked birds, concassé; chili flowers; chopping shrimp, langoustines, crab, lobster, carving; other birds—turkey, duck, herbs; preparing spices squid, octopus goose; jointing a rabbit GLOSSARY 214 RESOURCES 216 SAFETY & FIRST AID 217 INDEX 218 ACKNOWLEDGMENTS 224 DOUGHS & DESSERTS 182 FRUIT 194 Raw doughs—cutting & stamping Apples—peeling, slicing, fluting; sliced doughs and pastries; finishing doughs; pear; lemon-zest julienne; orange baked doughs—filling pastries & sections; pineapple—slices, chunks, cakes, making Melba toast, slicing fluted; peeling peaches & nectarines; sandwiches, pastry & cakes; chopping preparing mango; melon boats & & working with chocolate balls; macédoine salad; chestnuts PART 1 KNIFE SKILLS: the basics
The list of books you might like
