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224 pages • first pub 2008 (view editions)
ISBN/UID: None
Format: Not specified
Language: English
Publisher: Not specified
Edition Pub Date: Not specified
Description
Written by three Michelin-starred chefs: Charlie Trotter, Marcus Wareing, and Shaun Hill, this book covers every cutting technique—chopping, slicing, dicing, carving, filleting—for every relevant ingredient: meat, fish, shellfish, vegetables, herb...
Community Reviews
Content Warnings
224 pages • first pub 2008 (view editions)
ISBN/UID: None
Format: Not specified
Language: English
Publisher: Not specified
Edition Pub Date: Not specified
Description
Written by three Michelin-starred chefs: Charlie Trotter, Marcus Wareing, and Shaun Hill, this book covers every cutting technique—chopping, slicing, dicing, carving, filleting—for every relevant ingredient: meat, fish, shellfish, vegetables, herb...
Community Reviews
Content Warnings