200 Super Salads - Hamlyn All Colour Cookbook by Alice Storey

By Alice Storey

Hamlyn All color Cookbook: 2 hundred great Salads presents two hundred diversified salads for each party together with fit summer season salads, unique fruit salads and hot salads for wintry weather. attractive pictures and transparent directions make this ebook ideal for each cook dinner. awarded in a convenient layout with easy-to-follow recipes, two hundred large Salads is superb worth for funds.

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Sample text

A mango slicer? Who knew there was such a thing? This must be a great set of knives. Thus you are seduced. And like all victims of seduction, you know that not all is as it seems, but you don’t care. You buy the big block of knives. It’s a steal! You got nine knives, some kitchen shears, and a sharpening steel for the same price as just two knives down at the high-rent end of the store display. Thus begins a cycle of frustration and recrimination that will still leave you using just three knives.

We’ve put a dune buggy on Mars, yet many knife skills teachers are still clinging to fourteenth-century technology and beliefs. The advances in knife steels, knife production, sharpening methods (based on actual science and experience—what a concept), and kitchen gear make the “common knowledge” about kitchen knives look like medieval dentistry. There are several myths about knives that you’ll find in nearly every weekend knife skills class, magazine article, and online resource. I’m sure you’ve heard them by now: You need an array of knives to deal with all of the jobs in the kitchen.

I cooked a lot. I got better. A lot of reading and a lot of practice enabled me to sharpen my knives with a reasonable degree of skill. I could prepare a complex meal for guests without major blood loss. But I wanted more. I wanted to learn to use my knives like a pro. I’m a writer by trade. I read a lot. I research. In between articles and assignments I tried to find some resource—short of a culinary degree—that would help me learn the skills I was looking for. There isn’t much out there. The really scary realization is that once you start digging into the history, anthropology, physics, metallurgy, design, and manufacture of kitchen knives, you come to the startling yet inevitable conclusion that the vast majority of what we are taught about our knives (even in the most prestigious culinary schools) is either outdated or simply wrong.

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