Knife Skills Illustrated

Knife Skills Illustrated

A User's Manual

Book - 2007
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WW Norton
Don't be surprised if it changes the way you cook.
Knives are the most common pieces of equipment in the kitchen, yet few cooks know the basic techniques that can allow them to carve, chop, slice, and mince effectively. Peter Hertzmann teaches you skills that encompass everything you need to do with a knife in the kitchen, whether you're a four-star chef or an at-home beginner. This comprehensive guide fills a gaping void in culinary literature.

Baker & Taylor
Instructs home cooks on basic knife skills, providing hundreds of step-by-step illustrations for both left- and right-handed users, in a guide that includes coverage of knife and cutting-board selection, as well as the steps for mastering such techniques as mincing, julienne slicing, and carving.

Norton Pub
Knives are the most common pieces of equipment in the kitchen, yet few cooks know the basic techniques that can allow them to carve, chop, slice, and mince effectively. Peter Hertzmann teaches you skills that encompass everything you need to do with a knife in the kitchen, whether you're a four-star chef or an at-home beginner. This comprehensive guide fills a gaping void in culinary literature.
Don't be surprised if it changes the way you cook.

Publisher: New York : W.W. Norton & Co., c2007
Edition: 1st ed
ISBN: 9780393061789
0393061787
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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