| 000 | 00845nam a2200229Ia 4500 | ||
|---|---|---|---|
| 003 | NULRC | ||
| 005 | 20250520094759.0 | ||
| 008 | 250520s9999 xx 000 0 und d | ||
| 020 | _a9780131180185 | ||
| 040 | _cNULRC | ||
| 050 | _aTX 657.K54 .D39 2007 | ||
| 100 |
_aDay, Christopher _eauthor |
||
| 245 | 0 |
_aKnife skills for chefs / _cChristopher Day and Brenda R. Carlos |
|
| 260 |
_aNew Jersey : _bPearson Prentice Hall, _cc2006 |
||
| 300 |
_axvii, 172 pages : _billustrations ; _c24 cm. |
||
| 365 | _bUSD1700 | ||
| 504 | _aIncludes bibliographical references and index. | ||
| 505 | _a1. 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. | ||
| 650 | _aKNIVES | ||
| 700 |
_aCarlos, Brenda R. _eco-author |
||
| 942 |
_2lcc _cBK |
||
| 999 |
_c2481 _d2481 |
||