Kitchen Knife Skills: Techniques For Carving Boning Slicing Chopping Dicing Mincing Filleting

If you aren't able to attend a culinary institute and learn to handle knives there, then this is the book for you. There are simple step-by-step instructions accompanied by pictures. I bought this to get my knife work up to par and I couldn't be more pleased. With this book you can step out as a professional!

I was kind of disappointed this was just reprint of an earlier book I already have. Nothing really wrong with it beyond that.

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.

Book was not in detail.

As a cook I know most of these techniques but still interesting to know the different types and uses for knives I own.

I highly recommend this book, and consider it to be the definitive knife skill book. It completes any serious cook book collection.

Most of us can stumble through a recipe and make something reasonably good. What this book taught me is that proper kitchen skills can make a big difference in the outcome! If you're a dedicated amateur in the kitchen, get this book!

Not quite what I was expecting with relatively little re knife sharpening technique. A lot of info re safe handling for food product prep which I didn’t really need. So it’s good if you don’t know how best to chop an onion etc., but it’s not much use for me.

This book is one of the surprisingly few to deal with the humble but essential kitchen knife.It deals with the all-important safety tips; the types of knife; and the correct usage. In my view it should be one of the very first books a keen cook should purchase.

As a chef I really enjoy reference books about my trade.This book is perfect for those wishing to improve on their knife skills or simply to gain more information. The book is beautifully laid out with clear instructions from the begining to the end of the task and you are also talked through the process with bullet points of clear information. Although written by a chef it is not an intimidating trade book filled with lots of useles information that nobody will care about apart from chefs. It would be equally usefull when used to teach hospitallity at school as well as for the keen competent amateur home cook.

Considering how much time is spent chopping and cutting in the kitchen, I can't think why I didn't look at this sort of thing before. It goes in to details of the different sorts of knives (I'd never understood non-serated blades with dimples in the side), hwo to look after a knife and how to slice and dice various foods. Of course you don't need it, anyone can chop an onion, but if you want to see the best way of doing it, this is a good book.That all being said, I don't think you need to read it more than once, might pass it on.

Wish I had had this book years ago, would have saved me a lot of trouble, still learning new things. How useful is that?