Knife skills: how to carve, chop, slice, fillet

226 Pages·2012·32.117 MB·English

by  Marcus Wareing, Shaun Hill, Charlie Trotter, Lynn Hall

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