Kitchen Knife Skills: Techniques for Carving, Boning, Slicing, Chopping, Dicing, Mincing, Filleting by Marianne LumbWe now own some kick-ass knives, so I was eager to read this book and figure out how to use them correctly. This book is attractive, with lots of colorful photos that show the correct techniques for cutting up all kinds of food -- veggies, fish, poultry, etc. Sometimes, though, certain cutting steps were missing from the photos and the text didnt make it clear enough for me to follow along.
The book also seemed to punt on some basic questions. For example, it doesnt really say whether you should sharpen serrated knives. The answer, in passive voice, talks about how theres always been a debate about this, without providing any real opinions. Or, should you use a sharpening wheel to sharpen your knives (which are often included with nicer knife sets at retail stores)? The sharpening wheel is not the most respected or widely used sharpening tool, but it is guaranteed to give good results if used properly. Okay, then. Tell me how to use it properly! It doesnt.
Still, though, if youre wondering how to slice up a live lobster with a knife, youll see photos of that process here.
SQA Practical Cookery - Knife Skills 1
Written by three Michelin-starred chefs — Marcus Wareing, Shaun Hill, and Charlie Trotter — and food writer and cooking instructor Lyn Hall from the renowned La Petite Cuisine School of Cooking — aspiring cooks will learn to cut every relevant type of material — from vegetables and herbs, to fish, meat, breads, and fruits. Including step-by-step color photographs that help a wide variety of cutting techniques easy to understand and simple to master, this practical guide — enables enthusiasts to learn lifelong skills at their own pace. Would you like to tell us about a lower price? If you are a seller for this product, would you like to suggest updates through seller support? The lightning pace of professional chefs' knife skills can be both intriguing and intimidating to home chefs.
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So the sight of six shiny new knife-skills books had me getting into serious- denunciation mode about the newest culinary dream world. Problem is, all six turned out to be good enough, in one way or another, to earn my respect, if not to banish my reservations about the genre. System rules everywhere in this ambitious volume and companion minute DVD. Everything has its proper place and function in both the text and the many handsome color photographs by Mark Thomas. Weinstein marshals all cutting tasks into precise numbered-step sequences and examines in lucid detail all aspects of knife care, including sharpening, honing and storing, and maintaining the cutting board. He also provides the clearest explanations of knife anatomy in any of these books. He tends to present punctiliously determined methods with little wiggle room for alternatives.
At work, I keep a small paring knife Wusthof calls it a " utility knife " in my drawer. It's a good-sized blade that works very well for my purposes: It handles small- to medium-sized foods, it fits in my desk drawer, and it doesn't make me look too menacing when I wield it. But getting this cut painfully reminded me that I really do need to learn proper knife skills. My colleague Lauren suggested taking a knife skills class, such as the one offered at DeGustibus. Norman Weinstein is an instructor at the Institute of Culinary Education in New York where he teaches knife skills to aspiring chefs. A number of factors make this book stand out: 1 color photography throughout; 2 thorough coverage of all kinds of skills, from the basics like cubing a mango and coring a tomato to the advanced techniques like boning a chicken and filleting a fish, as well as the somewhat superfluous, like creating lemon stars and cucumber flying fish; 3 an accompanying instructional DVD which made me feel like I was getting a private lesson.
Kitchen Knife Skills details the techniques used by trained chefs the world over, allowing the home cook to work just like the professionals--quickly, effectively and stylishly. Marianne Lumb is an internationally renowned chef. She lives in London. Download cover. 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.