Knife Skills Illustrated: A User's Manual

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Overview

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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More About This Book

Overview

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.

Editorial Reviews

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.
—Jennifer A. Wickes

Product Details

  • ISBN-13: 9780393061789
  • Publisher: Norton, W. W. & Company, Inc.
  • Publication date: 8/27/2007
  • Pages: 384
  • Sales rank: 373,939
  • Product dimensions: 8.40 (w) x 10.30 (h) x 1.00 (d)

Meet the Author

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 à la carte. He lives in Palo Alto, California.

Table of Contents


Introduction     10
The Basics     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
Cutting Boards     33
Slicing, Chopping, Dicing, and Mincing     35
Vegetables and Fruits     36
Cutting Onions     38
Right-hand version     39
Left-hand version     43
Cutting Shallots     47
Right-hand version     48
Left-hand version     51
Cutting Garlic     54
Right-hand version     55
Left-hand version     58
Cutting Carrots and Other Conical Vegetables     61
Right-hand version     62
Left-hand version     64
Cutting Zucchini and Other Cylindrical Vegetables     66
Right-hand version     67
Left-hand version     69
Cutting Turnips and Other Smooth-Skinned Spherical Vegetables     71
Right-hand version     72
Left-hand version     74
Cutting Potatoes     76
Right-handversion     77
Left-hand version     79
Cutting Celery Root and Other Rough-Skinned Spherical Vegetables     81
Right-hand version     82
Left-hand version     84
Cutting Leeks     86
Right-hand version     87
Left-hand version     90
Cutting Green Onions     93
Right-hand version     94
Left-hand version     96
Cutting Celery     98
Right-hand version     99
Left-hand version     101
Cutting Fennel     103
Right-hand version     104
Left-hand version     106
Cutting Asparagus     108
Right-hand version     109
Left-hand version     110
Cutting Artichokes     111
Right-hand version     112
Left-hand version     114
Cutting Cabbage     116
Right-hand version     117
Left-hand version     118
Cutting Chard, Kale, and Other Leafy Greens     119
Right-hand version     120
Left-hand version     122
Cutting Herbs     124
Right-hand version      125
Left-hand version     126
Cutting Ginger     127
Right-hand version     128
Left-hand version     131
Cutting Cauliflower and Broccoli     134
Right-hand version     135
Left-hand version     136
Cutting Peppers     137
Right-hand version     138
Left-hand version     141
Cutting Mushrooms     144
Right-hand version     145
Left-hand version     148
Cutting Tomatoes     151
Right-hand version     152
Left-hand version     156
Cutting Avocados     160
Right-hand version     161
Left-hand version     164
Cutting Apples and Pears     167
Right-hand version     168
Left-hand version     171
Cutting Citrus Fruits     174
Right-hand version     175
Left-hand version     177
Cutting Pineapple     179
Right-hand version     180
Left-hand version     182
Meat, Fish, and Poultry     184
Cutting Poultry     186
Right-hand version     187
Left-hand version     195
Cutting Fish     203
Right-hand version     204
Left-hand version     212
Cutting Meat     220
Right-hand version     221
Left-hand version     229
Carving Meat and Poultry     237
Right-hand version     238
Left-hand version     242
Acknowledgments     247
Index     249
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  • Anonymous

    Posted May 29, 2008

    A reviewer

    Bought it with some expecations of Learning alot more than i know now about knife skills. It seems that the entire budget of the book was spent on pretty line drawings, i would say that this book is good for someone who wants to learn very basic things, but not as comprehensive as it says it is

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    Posted December 31, 2008

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    Posted January 5, 2009

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    Posted January 14, 2010

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