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With
cookery classes over-subscribed in the UK, people are increasingly
interested in perfecting their culinary technique. Knives are an
essential piece of kit in the kitchen and when used incorrectly, not
only the presentation, but also the taste of your food can suffer.
What is more, record numbers of men are taking up cooking as a hobby,
making the knife the new tool of choice for the culinary discerning male.
With Knife Skills you can learn
how to cut with the ease and artistic flourish of a professional
chef, with the help of a trio of Michelin star chefs; Marcus Wareing,
Charlie Trotter, Shaun Hill and world-renowned cookery teacher Lyn
Hall. Providing a unique insight into the methods and techniques used
by professional chefs, Knife Skills will have you preparing a
delicious gastronomic feast in no time. Learn how to open oysters,
prepare squid, section an octopus to disjoint game. Impress your
friends and family by learning to cut Julienne or chiffonade, make
pommes allumettes, spatchcock a bird or butterfly a leg of lamb.
The book covers every cutting
technique - chopping, slicing, dicing, carving and filleting for
every relevant type of ingredient, including vegetables, herbs, fish,
meat, fruit and doughs. The comprehensive introduction offers
excellent advice from the experts, explaining how to choose the best
knife, how your implement is made and suitability for different
purposes. You can also learn how to maintain your knives in a
professional manner with useful tips for sanitation, storage,
sharpening techniques and safety.
"Marcus oozes perfection"
- Gordon Ramsay
"One of Britain's most
outstandingly gifted chefs" - Delia Smith on Shaun Hill
"The best teacher in
England today" - Michel Roux (3 Michelin stars) on Lyn Hall
The Authors
Marcus Wareing is
one of Britain's brightest young chefs. He was named Young Chef of
the Year by the Restaurant Association in 1995 while working at
Gordon Ramsay's Aubergine in Chelsea. At the age of 25 he earned his
Michelin star at L'Oranger in London, then in 1999 gained another
Michelin star at Petrus, the restaurant he opened with Gordon Ramsay.
In 2006, he was a winner of the Great British Menu Challenge, earning
the right to cook for the Queen's 80th birthday banquet. His first
book How to Cook the Perfect&ldots;was published by Dorling
Kindersley in April 2007.
Charlie
Trotter started cooking professionally in 1982 and in 1987
opened the internationally acclaimed Charlie Trotter's in Chicago.
Now recognised as one of the finest restaurants in the world, it has
received five stars from the Mobil Travel Guide, five diamonds from
the AAA, and seven James Beard Foundation awards. Wine Spectator
names it Best Restaurant in the World for Wine and Food in 1998, and
America's Best Restaurant in 2000. Charlie is the author of 11
cookery books, produces his own line of gourmet products and hosts TV
series The Kitchen Sessions with Charlie Trotter.
Shaun Hill has
been described by Delia Smith as "one of Britain's most
outstandingly gifted chefs". In 1993 he was made Egon Ronay Chef
of the Year, received the Catey Chef Award and the AA Restaurant
Guide's Chef Award. His restaurant, The Merchant House in Ludlow,
which he ran for 10 years, won a Michelin star almost on the day it
opened and was voted 14th Best Restaurant in the world in a 2003
poll. He now divides his time between the kitchen of The Glasshouse
in Worcester and London, where he is a consultant for Fortnum and Mason.
Lyn Hall created
a name for herself as a chef of Blake's Hotel in London before
setting up her own La Petite cuisine School of Cooking in the 1980's.
Michel Roux (3 Michelin stars) has described her as "the best
teacher in England today, very gifted, methodical and kind. Most
importantly, she has a passion for her subject and her students are
always the best." Lyn now organises cookery theatres, celebrity
programmes, chef's competitions, and major food exhibitions.
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