Brief Description
A step-by-step guide for the home cook on how to choose and use knives.
Learn More about the Book
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.
About the Author
by Marianne Lumb
Review Quotes
1. This is a well-organized, easy-to-use, and nicely illustrated reference that will prove helpful for any aspiring cook.--Lisa A. Ennis, Birmingham Library, University of Alabama"Library Journal" (12/01/2009)
2. Will greatly enhance your proficiency in the kitchen and the final presentation of your creations.--Terry Peters"North Shore News" (01/27/2010)
3. The 176 pages cover every conceivable angle on kitchen knives.--Lorraine Eaton"Virginian Pilot" (03/10/2010)
4. Step-by-step illustrations will help you refine your technique even if you're not planning on sculpting swans out of your crudites.--Melanie Stetson Freeman"Christian Science Monitor" (11/16/2009)
5. Chef Lamb has compiled a visual and visually appealing work... This is a well-organized, easy-to-use, and nicely illustrated reference that will prove helpful for any aspiring cook.--Lisa A. Ennis, Birmingham Library, University of A"Library Journal" (12/01/2009)
6. The right tool for the job is an expression perfectly suited to kitchen knives. The process of food preparation is crucial to the final presentation. If you end up with bruised fruit and crushed vegetables after using brute force to chop your ingredients, a lesson on what knife to choose will be a huge help to your culinary skills. Included are instructions on proper handling, sharpening, and basic cutting techniques. An extensive glossary of knives and their applications is included. Colour photographs and detailed instructions are provided for a huge variety of food types. Vegetables, fish and seafood, bread, pastries and cake all have their own section. Learning how to choose the correct knife and properly cut your food items will greatly enhance your proficiency in the kitchen and the final presentation of your creations.--Terry Peters"North Shore News" (01/27/2010)
7. The other night I stood in my kitchen contemplating a head of cauliflower. I knew I could cut it but could I cut it correctly. For the answer I turned to Kitchen Knife Skills a slim new volume by butcher's daughter and chef Marianne Lumb. The 176 pages cover every conceivable angle on kitchen knives.--Lorraine Eaton"Virginian Pilot" (03/10/2010)
8. With the season of family feasting around the corner, Kitchen Knife Skills might be just the guide for tackling those mountains of vegetables, tricky roasts, and endless fruit salads. The step-by-step illustrations will help you refine your technique even if you're not planning on sculpting swans out of your crudites.--Melanie Stetson Freeman"Christian Science Monitor" (11/16/2009)
9. A remarkably informative and useful book for any home cook.--Nick Harman"Foodepedia" (08/18/2009)
