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Knife Skills and Knife The Cult, Craft and Culture of the Cook's Knife [Hardcover] 2
Books Bundle Collection With Gift Journal:
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9789123591701 - Shaun Hill, Charlie Trotter, Lyn Hall Marcus Wareing, Tim Hayward: Knife Skills and Knife The Cult, Craft and Culture of the Cook's Knife [Hardcover] 2 Books Bundle Collection With Gift Journal
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Shaun Hill, Charlie Trotter, Lyn Hall Marcus Wareing, Tim Hayward (?):

Knife Skills and Knife The Cult, Craft and Culture of the Cook's Knife [Hardcover] 2 Books Bundle Collection With Gift Journal (2017) (?)

ISBN: 9789123591701 (?) eller 9123591706, Okänt språk, Pocketbok, Nya

SEK 176,90 (£ 14,99)¹(utan skyldighet)
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Knife Skills and Knife The Cult, Craft and Culture of the Cook's Knife [Hardcover] 2 Books Bundle Collection With Gift Journal. Description:- Knife Skills Chopping, slicing, dicing, carving, filleting, and boning - knife skills are fundamental to good cooking, and Knife Skills demonstrates every technique with clear step-by-step colour photographs. Now in paperback and with a new cover look and written by Michelin-starred chefs, Marcus Wareing, Shaun Hill and Charlie Trotter, and Lyn Hall from the renowned La Petite Cuisine School of Cooking, discover how to cut to perfection from carving a roast and filleting fish to preparing fruit and vegetables. Plus, know your knives; find out which equipment to use for particular tasks and how to keep your utensils in peak condition. Choose your tools, sharpen your talents and master techniques to give you the culinary edge with Knife Skills. Knife: The Cult, Craft and Culture of the Cook's Knife 'Both essential and informative, useful information and sheer blade porn. Tim Hayward explores the world of knives with enthusiasm and authority.' Anthony Bourdain Knife is a love-letter to this essential culinary tool - its form, history and creation. The knife can be the most functional utensil or the most exquisite piece of design - avid collectors pay jaw-dropping sums for a piece of Japanese hand-crafted steel, made according to traditions that date back thousands of years. 'This is possibly the coolest book I have ever seen. Glorious in content, geeky in text and engaging in photography. This is every cook's must-have reference book! I love it.' Tom Kerridge Through interviews with knife-makers, chefs and collectors, acclaimed food writer Tim Hayward explores how the relationship between cook and blade has shaped both the knife itself, and the ways we prepare and eat food all over the world. Paperback, Produk: Book, Diterbitkan: 2017
Plattformen ordernummer Amazon.co.uk: C5ldHZOp8zTe38jsoWW0jwTjSCuf2Z Tdjacvzl4Y1VDfZsosbxDHuHnX5oDf KqI1963vkQG5nds8AfjbL5IOWNUEMp ggmbkSw8xBAzfeM%2B9RZAu4ZTyfaJ 5LDc8AtZERHEByLUhF9ahfGjwjh3B% 2BIQ%3D%3D
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Data från 2017-06-04 16:08h
ISBN (alternativa beteckningar): 91-23-59170-6, 978-91-23-59170-1

9789123591701

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