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Knife skills for chefs / Christopher Day and Brenda R. Carlos

By: Contributor(s): Material type: TextTextPublication details: New Jersey : Pearson Prentice Hall, c2006Description: xvii, 172 pages : illustrations ; 24 cmISBN:
  • 9780131180185
Subject(s): LOC classification:
  • TX 657.K54 .D39 2007
Contents:
1. Knife History and Production -- 2. Which Knife is Right? -- 3. Keeping a Knife Sharp -- 4. Knife Safety -- 5. Knife Cuts -- 6. Garnishing Tools and Basic Garnishes.
Item type: Books
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Holdings
Item type Current library Home library Collection Call number Copy number Status Date due Barcode
Books Books National University - Manila LRC - Main General Circulation Hospitality Management GC TX 657.K54 .D39 2007 c.1 (Browse shelf(Opens below)) c.1 Available NULIB000000240
Books Books National University - Manila LRC - Main General Circulation Hospitality Management GC TX 657.K54 .D39 2007 c.2 (Browse shelf(Opens below)) c.2 Available NULIB000002161

Includes bibliographical references and index.

1. Knife History and Production -- 2. Which Knife is Right? -- 3. Keeping a Knife Sharp -- 4. Knife Safety -- 5. Knife Cuts -- 6. Garnishing Tools and Basic Garnishes.

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