Knife Skills Illustrated: A User's Manual

by Peter Hertzmann

Book Overview

Don't be surprised if it changes the way you cook. 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.

• Format: Hardcover
• Language: English
• ISBN: 0393061787
• ISBN13: 9780393061789
• Release Date: August 2007
• Publisher: W. W. Norton & Company
• Length: 256 Pages
• Weight: 1.87 lbs.
• Dimensions: 0.9" x 8.4" x 10.0"

Customer Reviews

Any collection strong in cooking will find this a handy, popular reference.

The students in Peter Hertzmann's knife skills classes all entered his kitchen with two things in common: a lack of knowledge on how to use knives, and the desire to learn. His three-hour class led to their newfound appreciation of new knife-wielding habits - a class represented in KNIFE SKILLS ILLUSTRATED: A USER'S MANUAL for his students and for any who would properly use kitchen knives in the home. Chapters survey different kinds of knives for different tasks, their proper handling and care, and how to employ specific techniques for vegetables, meats, and other foods. Any collection strong in cooking will find this a handy, popular reference. Diane C. Donovan California Bookwatch

clear and detailed

This book is increadibly clear and detailed, with beautiful illustrations and full procedures for both right AND left handers.

Excellent Instruction in Knife Skills

I found this book quite by accident in Las Vegas. It is extremely well illustrated with step by step demonstrations of professional culinary knife skills. I have reccomended it as a "Must Have" for culinary students. It serves an an excellent resource for the best and proper ways to peel, carve, trim, and accomplishcut the standard professional knife cuts for most any food item. It would be a daily use reference for any cook

An eye-opener

The first thing I realized as I began to read was that I was doing just about everything wrong. This clear, detailed book will have me on the right path in no time.

We lefties matter too!

I'm delighted that Mr. Hertzmann went to the trouble to explain things to us left-handed cooks. I thank him for it. It's one of the reasons I bought this valuable guide. kathleen