Label
All
0
Clear all filters

Sharp Knives

Appears in
Students' Cookbook

By Sophie Grigson

Published 1993

  • About
The most vital pieces of equipment in any kitchen. You’ll need at least one small knife for preparing vegetables and one large one (with about a 15 cm (6-inch) blade) for slicing larger things. Knives should be sharp enough to slice through an onion as if it were a pat of butter.

Part of

Spotted a problem? Let us know!

The licensor does not allow printing of this title