Housewife's Friend: The basics of a knife

Cooking begins with cutting the ingredients. It's hard to start without a knife, not to do the grooming, cutting the meat, peeling the vegetable. Even with the proper use of knives, cooking processes are more efficient and cooking tastes better. The basics of the knife are the ‘cal textbook’ which is systematically stored from the understanding of knife handling to the use of material maintenance and recipes. The first chapter identifies the name and type of knife, character and knife repair. The second chapter introduces some 40 different seafoods, including defense, salmon, crabs and subversion, along with a detailed picture and illustrations of how to cook and take steps to correct the task. In the third section, we introduce a technique that can cut chicken, beef and pork from the way vegetables are used, such as onions, potatoes, tappies, and so on, to the way they are used for decorations. It will also contain 110 different season dishes, including recipes and a local Japanese fish, which can make the material taste good, and provide more practical and technical reference to the solar cook who deals with it. A copy of this book, a fine Carl textbook with the translation and impression of Tssygigiosa Tech, who is the winner of Gümmar Schaff, and who is now active in cooking Yuttober, can make anyone a knife expert.

Korean title: 칼의 기본

Korean author: 주부의벗사

Korean publisher: 클

ISBN-13: 9791190555715