Knife skills illustrated : a user's manual

Knife skills illustrated A user's manual

Peter Hertzmann

Book - 2007

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Subjects
Carving (Meat, etc.)
Knives.
Published
New York : W.W. Norton & Co c2007.
Language
English
Main Author
Peter Hertzmann (-)
Edition
1st ed
Physical Description
256 p. : ill. ; 26 cm
Bibliography
Includes index.
ISBN
9780393061789
  • Introduction
  • Chapter 1. The Basics
  • How Knives Work
  • Knife Anatomy
  • A Knife Directory
  • How to Hold a Knife
  • Caring for Knives
  • Keeping Knives Sharp
  • Cutting Boards
  • Slicing, Chopping, Dicing, and Mincing
  • Chapter 2. Vegetables and Fruits
  • Cutting Onions
  • Right-hand version
  • Left-hand version
  • Cutting Shallots
  • Right-hand version
  • Left-hand version
  • Cutting Garlic
  • Right-hand version
  • Left-hand version
  • Cutting Carrots and Other Conical Vegetables
  • Right-hand version
  • Left-hand version
  • Cutting Zucchini and Other Cylindrical Vegetables
  • Right-hand version
  • Left-hand version
  • Cutting Turnips and Other Smooth-Skinned Spherical Vegetables
  • Right-hand version
  • Left-hand version
  • Cutting Potatoes
  • Right-hand version
  • Left-hand version
  • Cutting Celery Root and Other Rough-Skinned Spherical Vegetables
  • Right-hand version
  • Left-hand version
  • Cutting Leeks
  • Right-hand version
  • Left-hand version
  • Cutting Green Onions
  • Right-hand version
  • Left-hand version
  • Cutting Celery
  • Right-hand version
  • Left-hand version
  • Cutting Fennel
  • Right-hand version
  • Left-hand version
  • Cutting Asparagus
  • Right-hand version
  • Left-hand version
  • Cutting Artichokes
  • Right-hand version
  • Left-hand version
  • Cutting Cabbage
  • Right-hand version
  • Left-hand version
  • Cutting Chard, Kale, and Other Leafy Greens
  • Right-hand version
  • Left-hand version
  • Cutting Herbs
  • Right-hand version
  • Left-hand version
  • Cutting Ginger
  • Right-hand version
  • Left-hand version
  • Cutting Cauliflower and Broccoli
  • Right-hand version
  • Left-hand version
  • Cutting Peppers
  • Right-hand version
  • Left-hand version
  • Cutting Mushrooms
  • Right-hand version
  • Left-hand version
  • Cutting Tomatoes
  • Right-hand version
  • Left-hand version
  • Cutting Avocados
  • Right-hand version
  • Left-hand version
  • Cutting Apples and Pears
  • Right-hand version
  • Left-hand version
  • Cutting Citrus Fruits
  • Right-hand version
  • Left-hand version
  • Cutting Pineapple
  • Right-hand version
  • Left-hand version
  • Chapter 3. Meat, Fish, and Poultry
  • Cutting Poultry
  • Right-hand version
  • Left-hand version
  • Cutting Fish
  • Right-hand version
  • Left-hand version
  • Cutting Meat
  • Right-hand version
  • Left-hand version
  • Carving Meat and Poultry
  • Right-hand version
  • Left-hand version
  • Acknowledgments
  • Index
Review by Library Journal Review

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, Garden Plate Magazine, Pine Beach, NJ (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

(c) Copyright Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

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