Knife Skills Illustrated

Knife Skills Illustrated

A User's Manual

Book - 2007
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Knives are the most common pieces of equipment in the kitchen, yet few cooks know the basic techniquesfor effective carving, chopping, slicing and mincing. Knife Skills Illustrated features over 300 step-by-step illustrations for right- and left-handed cooks and has exact instructions on how to do everything, including mince onions, julienne ginger, bone trout and carve turkey. It also shows how to select the best knives and cutting boards, and how to maintain them.

Publisher: W. W. Norton & Company, New York : 2007
ISBN: 9780393061789
0393061787
Branch Call Number: ANF 642.6 HERT
Characteristics: 256 p. : ill. ; 26 cm

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unbalancedbutfair May 20, 2013

This would have been a 4 and a half star 50 page book. Unfortunately it was stretched over 200+ pages. The skills and information are good but it is repetitive only sporadically adds new information. Effectively this means that you have to glance through the illustrations of how to cut turnips which are not substantively different than the potatoes section, or you'll miss the method for dealing with peppers that IS different and useful. Some are different with their own tricks. Most aren't and are just repeated from skills taught previously. Something I found annoying, though lefties might find useful, is that instructions for cutting each item is repeated for left handers. Word for word the same only with the knife in the left hand and a flipped illustration.

Worth glancing at, worth reading the beginning and flipping through the rest, even worth checking out from the library. But I would not buy it and I will keep looking for a book that teaches effective knife skills for the kitchen to add to my library.

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