Knife Skills

An Illustrated Kitchen Guide to Using the Right Knife the Right Way. A Storey BASICS® Title

Contributors

By Bill Collins

Formats and Prices

Price

$9.95

Price

$12.95 CAD

Format

Format:

  1. Trade Paperback $9.95 $12.95 CAD
  2. ebook $9.99 $12.99 CAD

This item is a preorder. Your payment method will be charged immediately, and the product is expected to ship on or around July 15, 2014. This date is subject to change due to shipping delays beyond our control.

Good knife skills are key to feeling confident and comfortable in the kitchen. Chef Bill Collins teaches you how to wield cooking knives properly, so you can slice, peel, bone, and dice with ease. Illustrated step-by-step instructions show you how to cut and carve seafood, poultry, meats, and produce of all kinds. In addition to profiling the best uses for a variety of knife types, Collins includes tips for using other sharp kitchen tools like graters, vegetable peelers, and mandolins. Get ready to chop away!

Series:

On Sale
Jul 15, 2014
Page Count
112 pages
Publisher
Storey
ISBN-13
9781612123790

Bill Collins

Bill Collins

About the Author

Bill Collins is the author of Making & Using Caramel, How to Make Chocolate Candies, Knife Skills, and Making & Using Vinegar. A graduate of the Cambridge School of Culinary Arts, he cooked at the old Ritz-Carlton Hotel in Boston and directed new product development at Harbor Sweets (Salem, Massachusetts) prior to establishing Chef Bill, Inc., in 2001. He has been a professional chef, a personal chef, a food industry consultant, and a cooking instructor, giving classes everywhere from community colleges to Whole Foods to Stonewall Kitchen. As Chef Bill, he has written newspaper columns on kitchen skills. He lives in Pelham, Massachusetts.

 

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