Knife Skills: In the Kitchen


The lightning pace of professional chefs' knife skills can be both intriguing and intimidating to home chefs. With, DK's Knife Skills, cooks can learn to chop, slice, dice, carve, and fillet with the best.

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 ...

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The lightning pace of professional chefs' knife skills can be both intriguing and intimidating to home chefs. With, DK's Knife Skills, cooks can learn to chop, slice, dice, carve, and fillet with the best.

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.

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Product Details

  • ISBN-13: 9780135079485
  • Publisher: Prentice Hall
  • Publication date: 11/15/2008
  • Edition description: New Edition
  • Pages: 224
  • Product dimensions: 6.70 (w) x 8.60 (h) x 1.00 (d)

Meet the Author

Charlie Trotter



Marcus Wareing is one of Britain’s brightest young chefs. He was named Young

Chef of the Year by the Restaurant Association in 1995 while working at Gordon

Ramsay's Aubergine in Chelsea. At the age of 25, he earned his first Michelin star

at L’Oranger in London, then in 1999 gained another Michelin star at Pétrus, the

restaurant he opened with Gordon Ramsay in St James’s. In 2006, he was a winner

of the Great British Menu challenge. His perfect custard tart, which he went on to

cook for the Queen’s 80th birthday banquet, was the only recipe in the competition

that all three judges gave 10 out of 10. Marcus now divides his time between Pétrus,

which has recently gained a second Michelin star and has relocated to The Berkeley

Hotel, and the Savoy Grill. His first book How to Cook the Perfect... was published

by Dorling Kindersley in April 2007.


Charlie Trotter started cooking professionally in 1982, and in 1987 opened Charlie

Trotter’s in Chicago. Now recognized as one of the finest restaurants in the world,

it has received five stars from the Mobil Travel Guide, five diamonds from the AAA,

and seven James Beard Foundation awards. Wine Spectator named it Best Restaurant

in the World for Wine & Food in 1998, and America’s Best Restaurant in 2000.

Charlie is the author of 11 cookery books, hosts the TV series The Kitchen Sessions

with Charlie Trotter, and produces a line of gourmet products under the Charlie

Trotter brandname. In 1999 he founded the Charlie Trotter Culinary Education

Foundation, which awards funds to individuals seeking careers in the culinary arts.


Shaun Hill has been described by Delia Smith as “one of Britain’s most outstandingly

gifted chefs”. He was made the Egon Ronay Chef of the Year, and received the Catey

Chef Award, and the AA Restaurant Guide’s Chef Award, all in 1993. His restaurant, The

Merchant House in Ludlow, won a Michelin star almost on the day it opened. It held

the award throughout its 10 years and was voted 14th Best Restaurant in the World in a

2003 poll of international food writers and chefs. He now divides his time between The

Glasshouse in Worcester, where he can be found in the kitchen at least four days a week,

and London, where he consults for Fortnum and Mason.


Lyn Hall created a name for herself as chef of Blake’s Hotel in London before

setting up her own La Petite Cuisine School of Cooking in the 1980s, the only school

in which Michel Roux (3 Michelin stars) would agree to work. He has described

Lyn Hall as “the best teacher in England to-day, very gifted, methodical and kind.

Most importantly, she has a passion for her subject and her students are always

the best.” Lyn Hall’s dynamism has earned her international respect as a cookery

teacher. She contributed to the epic Great Chefs of France whilst studying in the

finest restaurants in France, including La Tour d’Argent and Le Pré Catelan. Lyn now

organizes cookery theatres, celebrity programmes, chef’s competitions, and major food

exhibitions. She is the author of Lyn Hall’s Cookery Course (Conran Octopus, 2004).

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Table of Contents

Table of Contents


Prelims (5pp)


Part I: Knife Skills — Principles pp6—7

Introduction pp8—49 Includes how knives

are made, anatomy of a knife, choosing a knife,

types of knives, other cutting implements, safety,

sanitation, storage, how to sharpen knives


Part II : Knife Skills — Application pp 48—49


1 VEGETABLES pp50—97

Basic cuts Safe cutting, julienne and batons,

dicing, decorative cuts

Onion family Dicing onions, cutting leeks into

julienne, chopping garlic

Root vegetables Includes potatoes cut into

classic French fry, Pommes allumettes, Pommes

pailles, and using a mandolin for game chips

Leafy greens Chiffonade cut, trimming and

slicing hearty greens

Cabbage family Coring and shredding cabbage,

preparing broccoli, preparing cauliflower

Squash family Halving, seeding and peeling

winter squash

Pods and seeds Includes preparing corn,

preparing a medley of vegetables for stir-frying

Fruiting vegetables Includes halving and

pitting an avocado; cutting peppers; preparing

chillies; peeling, seeding and chopping tomatoes

Shoots and stalks family Trimming globe

artichokes, preparing artichoke bottoms,

preparing asparagus, peeling strings off celery

Herbs Coarsely chopping herbs, finely chopping

herbs, chopping chives, using a mezzaluna

Spices Bruising lemon-grass, grating ginger,

grating nutmeg, cleaning vanilla pods



Round fish Includes gutting, scaling and

trimming, boning, filleting, skinning a fillet,

cutting cutlets, serving whole cooked fish

Flat fish Includes gutting and trimming, scaling

flatfish, skinning, boning, cutting two fillets,

cutting four fillets, serving whole fish

Shellfish Includes opening oysters, preparing

prawns, taking the meat from a lobster

Other seafood Includes cleaning and slicing

squid, cleaning and sectioning octopus


3 MEAT AND POULTRY pp142—181

Beef Cutting beef across and with the grain,

cutting fillet steak for sautéeing, carving entrecote

steaks after grilling, carving roast beef

Lamb Includes boning a saddle of lamb, French

cut of best end, butterflying a leg of lamb,

boning a leg of lamb, and carving a leg of lamb

Pork Includes slicing belly pork, slicing pork

tenderloin, shaping medallions, carving roast

pork, carving ham off the bone

Offal Preparing kidneys for frying, preparing

liver, cleaning chicken livers

Chicken Includes preparing a whole raw bird,

spatchcocking a bird, cutting a bird into

4 pieces and into 8 pieces, boning a thigh,

carving chicken and other small birds

Other birds Slashing duck breast, carving

goose and duck, carving turkey legs and breast,

carving wild duck

Game Disjointing a rabbit



Raw doughs Cutting out doughs, finishing


Baked doughs Includes cutting profiteroles,

slicing a sponge, cutting sandwiches

Puddings Chopping chocolate, cutting terrines

and pastries


5 FRUIT AND NUTS pp194—211

Includes preparing apples, preparing a mango,

cutting melons, peeling and chopping chestnuts


Glossary (4pp)Quick reference knife

usage chart (2pp) • Resources (2pp) •

Index (4pp) • Acknowledgments

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