Kitchen Knife Skills: Techniques for Carving, Boning, Slicing, Chopping, Dicing, Mincing, Filleting Review

Average Reviews:

(More customer reviews)I saw this in paperback at Rizzoli's in Milan and bought it even though it was in Italian. Now I have it in hardcover in English. This book can make you more efficient in the kitchen. The photos have superimposed arrows to add the desired motion to the illustration of hand position. The accompanying text supplements the figures. It's just what you need unless you went to cooking school and learned your technique there.
One piece of advice: ignore the material on sharpening knives. Instead get Murray Carter's Advanced Blade Sharpening DVD and a couple of wet stones.

Click Here to see more reviews about: Kitchen Knife Skills: Techniques for Carving, Boning, Slicing, Chopping, Dicing, Mincing, Filleting


A step-by-step guide for the home cook on how to choose and use knives.

Good knife skills can be the most important ingredient in preparing a dish. Mastering professional knife skills makes a cook not only faster but safer as well. Kitchen Knife Skills shows the home cook how to choose and care for knives, how to keep them sharp and how to make the best use of their most important features.

This comprehensive guide details the standard professional techniques used by chefs the world over, allowing the home cook to work just like the professionals -- quickly, effectively and stylishly. Detailed, step-by-step photos and instructions show how to prepare anything in the kitchen, including:


Vegetables
Fruits
Herbs
Poultry and meat
Fish
Bread and cakes.


From filleting a fish to fanning a piece of fruit, every knife and knife skill is described in detail in this outstanding resource book. Using this guide, anyone can cook like a professional chef.

Click here for more information about Kitchen Knife Skills: Techniques for Carving, Boning, Slicing, Chopping, Dicing, Mincing, Filleting