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Jump to navigationJump to searchKnife Skills Illustrated: A User's Manual by Peter Hertzmann (view source)
Revision as of 16:39, 19 November 2014
, 16:39, 19 November 2014no edit summary
|buy=Yes
|borrow=Yes
|pages=384
|publisher=W.W. Norton & Co
I'd like to thank the publishers for sending this book to The Bookbag.
{{amazontext|amazon=0393061787}} {{waterstonestextamazonUStext|waterstonesamazon=58532570393061787}}
{{commenthead}}
|name=Magda
|verb=said
|comment= I have been wondering if the reason I never seem to use chef's knife is because I never had a decent one - I use paring knife and a shorter version (a vegetable knife??) a lot, and one which I don't know what it is
- in the same size group as chef's knife, but a longer, thinner and bouncier.I am contemplating buying poultry scissors, though.
...but I am still tempted by this(I was taught how to cut tomatoes and generally use "claw" grip when working in a sandwich bar, by my Italian-French boss & the proprietor).
}}
{{comment
|name=Sue
|verb=replied
|comment= I wouldn't dream of taking the strings out of celery is if I was chopping it, say for a Bolognese sauce, but if I'm serving it in larger pieces as a cooked vegetable in its own right then the strings can be a little off-putting. I remove them then.
}}
{{comment
|name=Magda
|verb=said
|comment= I agree, it's very stringy, especially when cooked. In Poland it was almost unknown until recently - we used celeriac root instead in stock etc. Great for salad (much tastier raw, though not as freshly flavoured).
}}
