Knife Skills Illustrated: A User's Manual
Knives are the most common pieces of equipment in the kitchen, yet few cooks know the basic techniques that can allow them to carve, chop, slice, and mince effectively. Peter Hertzmann teaches you skills that encompass everything you need to do with a knife in the kitchen, whether you're a four-star chef or an at-home beginner. This comprehensive guide fills a gaping void in culinary literature.
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Don't be surprised if it changes the way you cook. Jennifer A. Wickes - Library Journal This is an excellent book for beginning- and intermediate-level home cooks, and it fills a void in the cookbook world. Almost every cookbook assumes that you know how to mince, dice, julienne, peel a mushroom, and more. But this work takes you through each of those proficiencies with images to help describe how to achieve each cutting skill. Also included is how to hold knives to avoid injury as well as types of knives and their purposes, caring for your knives, and how to maintain their sharpness. Hertzmann, who teaches knife skills and cooking at Sur la Table, also suggests which cutting boards are best, with tips on how to use them better. An outstanding addition to all public libraries.
Introduction 10The Basics 14How Knives Work 16Knife Anatomy 17A Knife Directory 21How to Hold a Knife 26Caring for Knives 28Keeping Knives Sharp 30Cutting Boards 33Slicing, Chopping, Dicing, and Mincing 35Vegetables and Fruits 36Cutting Onions 38Right-hand version 39Left-hand version 43Cutting Shallots 47Right-hand version 48Left-hand version 51Cutting Garlic 54Right-hand version 55Left-hand version 58Cutting Carrots and Other Conical Vegetables 61Right-hand version 62Left-hand version 64Cutting Zucchini and Other Cylindrical Vegetables 66Right-hand version 67Left-hand version 69Cutting Turnips and Other Smooth-Skinned Spherical Vegetables 71Right-hand version 72Left-hand version 74Cutting Potatoes 76Right-handversion 77Left-hand version 79Cutting Celery Root and Other Rough-Skinned Spherical Vegetables 81Right-hand version 82Left-hand version 84Cutting Leeks 86Right-hand version 87Left-hand version 90Cutting Green Onions 93Right-hand version 94Left-hand version 96Cutting Celery 98Right-hand version 99Left-hand version 101Cutting Fennel 103Right-hand version 104Left-hand version 106Cutting Asparagus 108Right-hand version 109Left-hand version 110Cutting Artichokes 111Right-hand version 112Left-hand version 114Cutting Cabbage 116Right-hand version 117Left-hand version 118Cutting Chard, Kale, and Other Leafy Greens 119Right-hand version 120Left-hand version 122Cutting Herbs 124Right-hand version 125Left-hand version 126Cutting Ginger 127Right-hand version 128Left-hand version 131Cutting Cauliflower and Broccoli 134Right-hand version 135Left-hand version 136Cutting Peppers 137Right-hand version 138Left-hand version 141Cutting Mushrooms 144Right-hand version 145Left-hand version 148Cutting Tomatoes 151Right-hand version 152Left-hand version 156Cutting Avocados 160Right-hand version 161Left-hand version 164Cutting Apples and Pears 167Right-hand version 168Left-hand version 171Cutting Citrus Fruits 174Right-hand version 175Left-hand version 177Cutting Pineapple 179Right-hand version 180Left-hand version 182Meat, Fish, and Poultry 184Cutting Poultry 186Right-hand version 187Left-hand version 195Cutting Fish 203Right-hand version 204Left-hand version 212Cutting Meat 220Right-hand version 221Left-hand version 229Carving Meat and Poultry 237Right-hand version 238Left-hand version 242Acknowledgments 247Index 249
\ Library JournalThis is an excellent book for beginning- and intermediate-level home cooks, and it fills a void in the cookbook world. Almost every cookbook assumes that you know how to mince, dice, julienne, peel a mushroom, and more. But this work takes you through each of those proficiencies with images to help describe how to achieve each cutting skill. Also included is how to hold knives to avoid injury as well as types of knives and their purposes, caring for your knives, and how to maintain their sharpness. Hertzmann, who teaches knife skills and cooking at Sur la Table, also suggests which cutting boards are best, with tips on how to use them better. An outstanding addition to all public libraries.\ —Jennifer A. Wickes\ \ \
