2008; D.K. Publishing, New York; "First American Edition" stated; hardbound; very good condition of book with unmarked pages; dust jacket very good.
 
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Written by three Michelin-starred chefs: Charlie Trotter, Marcus Wareing, and Shaun Hill, this book covers every cutting technique—chopping, slicing, dicing, carving, filleting—for every relevant ingredient: meat, fish, shellfish, vegetables, herbs, and fruit.