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Handboek Snijtechnieken

  • SKU: 96830765
  • Article code: 1300027
  • Out of stock

22,99

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Handboek Snijtechnieken

How do you debon a lamb leg?

How is a fish filleted?

What is the best way to cut an onion?

Cooking successfully is more than a question of the right ingredients in the hands of a capable cook. The taste of a dish depends on how the food is cut into slices or cubes or is finely chopped. The following items are covered: - the right tool: which blade for which operation?

Stay sharp: how do you keep kitchen utensils in top condition? - Fruit and vegetables: peelings, chopping, cutting and much more- Meat, game and poultry: from pre-cutting roasts to boning poultry- Fish, crustaceans and shellfish: opened oysters, cleaned shellfish and filleted fish. The best chefs give step-by-step instructions for all skills so that everyone can learn to cut like a professional cook.

Specifications:

Language:Dutch
Pages:224

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