Knife Skills Illustrated: A User's Manual

Front Cover
W. W. Norton & Company, 2007 - Cooking - 256 pages
9 Reviews

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.

  

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Review: Knife Skills Illustrated: A User's Manual

User Review  - Kate - Goodreads

Great little reference book on knife skills, the instructions are matter of fact, and the illustrations are great. Definitely keeping a spot in my cooking reference library. Read full review

Review: Knife Skills Illustrated: A User's Manual

User Review  - Michael Zaite - Goodreads

After years of color pictures and small sections in larger cooking books, I finally have a full understanding of classic french style knife skills. The clean scientific line drawing style of the ... Read full review

Contents

Introduction
10
chapter
14
How Knives Work
16
Knife Anatomy
17
A Knife Directory
21
How to Hold a Knife
26
Caring for Knives
28
Keeping Knives Sharp
30
Lefthand version
114
Cutting Cabbage
116
Righthand version
117
Lefthand version
118
Cutting Chard Kale and Other Leafy Greens
119
Righthand version
120
Lefthand version
122
Cutting Herbs
124

Cutting Boards
33
Slicing Chopping Dicing and Mincing
35
chapter 2
36
Cutting Onions
38
Righthand version
39
Lefthand version
43
Cutting Shallots
47
Righthand version
48
Lefthand version
51
Cutting Garlic
54
Righthand version
55
Lefthand version
58
6i Cutting Carrots and Other Conical Vegetables
61
Righthand version
62
Lefthand version
64
Cutting Zucchini and Other Cylindrical Vegetables
66
Righthand version
67
Lefthand version
69
Cutting Turnips and Other SmoothSkinned Spherical Vegetables
71
Righthand version
72
Lefthand version
74
Cutting Potatoes
76
Righthand version
77
Lefthand version
79
s1 Cutting Celery Root and Other RoughSkinned Spherical Vegetables
81
Righthand version
82
Cutting Leeks
86
Righthand version
87
Lefthand version
90
Cutting Green Onions
93
Righthand version
94
Lefthand version
96
Cutting Celery
98
Righthand version
99
Lefthand version
101
Cutting Fennel
103
Righthand version
104
Lefthand version
106
Cutting Asparagus
108
Righthand version
109
Lefthand version
110
Cutting Artichokes
111
Righthand version
112
Righthand version
125
Lefthand version
126
Cutting Ginger
127
Righthand version
128
Lefthand version
131
Cutting Cauliflower and Broccoli
134
Righthand version
135
Lefthand version
136
Cutting Peppers
137
Righthand version
138
Lefthand version
141
Cutting Mushrooms
144
Righthand version
145
Lefthand version
148
Cutting Tomatoes
151
Righthand version
152
Lefthand version
156
Cutting Avocados
160
Righthand version
161
Lefthand version
164
Cutting Apples and Pears
167
Righthand version
168
Lefthand version
171
Cutting Citrus Fruits
174
Righthand version
175
Lefthand version
177
Cutting Pineapple
179
Righthand version
180
chapter 3
184
Cutting Poultry
186
Righthand version
187
Lefthand version
195
Cutting Fish
203
Righthand version
204
Lefthand version
212
Cutting Meat
220
Righthand version
221
Lefthand version 237 Carving Meat and Poultry
229
Righthand version
238
Lefthand version
242
Acknowledgments
247
Index
249
Copyright

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About the author (2007)

Peter Hertzmann has taught knife skills and cooking at Sur La Table as well as privately in both France and the United States. He also authors the e-zine la carte. He lives in Palo Alto, California.

Bibliographic information