Mastering Knife Skills: The Essential Guide to the Most Important Tools in Your Kitchen Kindle Edition

This is written from the perspective of someone who has only really started to cook beyond the means of frying eggs and microwaving whatever I could get my hands on over the past year, and realizing how important knife skills are in really becoming an effective cook.For someone who is relatively new to the kitchen, and beginning to work more with an increasing variety of produce, this book is an excellent start.For starters, the photographs are top notch. Not only are they in beautiful colour and spaciously laid out, but the appropriate (and necessary) steps are photographed, which is not always the case.Even when describing multiple cutting techniques for one single product (e.g. onions, tomatoes), every technique is comfortably laid out over a series of pages, rather than rushed into a more cramped, difficult to read format over fewer pages.The video is well produced, and although I wish I could have seen EVERY technique demonstrated, I understand why it would have been impossible to do so. Techniques I have found myself using frequently are the ones he demonstrates. The two I also found most useful are the video on fabricating chicken (no matter how many pictures I look at from a large number of different books, there is no substitute for seeing someone actually doing it), and carving a chicken (which is not described in his book).As you can tell, if all of these techniques sound like "Mickey Mouse" endeavours to you, then this book is certainly NOT for you. But if the simple task of carving up a chicken and properly dicing an onion has always eluded you, then this book will not only teach you that in magnificent fashion, but so many other skills you didn't know you needed but definitely will.I compared this book to two others, but picked this one for the following reasons:- Knife Skills Illustrated: A User's Manual (Hertzmann) - I just enjoyed the photographs and simpler, more concise and comfortable layout better in Weinstein's book.- Knife Skills: In the Kitchen (Trotter) - lots of big names attached to this book, the pictures are stellar, and the smaller size of the book actually was more appealing to me, as the Weinstein book is a bit on the large side, especially once you open it up and want to lay it down on the kitchen counter as you work. However, Weinstein is a professional instructor, and I found that his ability to teach (which is what you want out of this book, not the ability to concoct earth shattering recipes - which this leads to, hopefully!) really shines.Plus, the Trotter book did not break down each product into its own section in as much detail, and the smaller format, although appearing easier to handle, did not allow for the more spacious, comfortable, and easier to read layout (especially when you have it on the table while you are working!) that the Weinstein book afforded.Content wise, both are comparable. Both have a few techniques which the other does not cover, but Weinstein does a better job teaching the ESSENTIAL techniques which you know you will absolutely be using on a regular basis.

I have been a serious home cook for 30 years, and have developed some pretty reasonable self-taught knife skills, just from the years of cooking. I don't know that this book would have much to offer a professional cook, but it is pure gold for the self taught. I bought it a week ago, and embarked on a series of lessons from the book, and my understanding of good knife skills has increased ten fold. My knives feel much more natural in my hands now, and I have learned to work with my knives, instead of forcing them to do what I want. The results are great -- not really different than what I achieved before, but more ordered and elegant, and while not faster yet, I can tell that they will be as soon as I get my groove. This book is easy to follow, well illustrated, and nicely ordered for a home mini-course on better knife skills.

I've just started going through this and have not yet viewed the enclosed DVD, but I'm already highly impressed. The author's depth of knowledge and ability to communicate that knowledge to the reader is excellent. Just scanning the first chapter I have learned a lot. This, by the way, is from someone who prides himself on being able to produce an edge that slices paper with no effort AND has spend a little time forging his own blades. (My grandfather and great-grandfather were blacksmiths, and I was privileged to grow up around my grandfather's forge.) This is a work for any serious cook, professional or amateur. Knowing how to select and care for knives is a must, and this book provides the needed know-how in a well thought out and easy to follow instructive format.

I am 42-years old, and have never seriously cooked prior to this year - I have a husband who cooks, and that's why I married him. However, I got hooked on the movie "Julie & Julia" and have since been learning to cook.Yes, I have helped "prep" things for others to use in their recipes, but I have always been afraid of knives.This book saved me a LOT of money in only the first chapter by helping me choose knives that I will actually USE instead of buying and then leaving in the drawer.I plan on re-watching the DVD and pausing it as I work along with him.There is not anything I could say differently from all the other positive reviewers.This is THE BOOK to get if you would like help learning how to choose, purchase, use, and maintain knives properly.I would venture to say this is the "Bible" of knives.

Great for beginners. The illustrations are first rate, and the DVD (comes with the book) is wonderful as well. The book is easy to follow and explains what kinds of knives are useful for what purposes, has advice on what to buy, and how to maintain your knives. And, of course, how to perform various food prep tasks (cut, chop, fillet, etc) with your knives! I quickly learned easier and more efficient ways to get things done in the kitchen from this book and DVD -- stuff they teach professional chefs in culinary schools. The only minor caveat is that the author is a bit overly opinionated on things like his preference for wooden cutting boards and knife blocks vs magnetic bars (small details). Highly recommended overall.

I would recommend this book to any home or professional chef getting started in the kitchen. The techniques are easy to follow, well documented and photographed. I definitely belong to the old school of less gadgets more skill - and this book actually covers both.I am currently writing a cook book for tired executives and was looking to transfer skills in the simplest possible manner - with what I have learned here Chapter one is well on its way.Thank you!

Complete and easy to read with full directions with pictures to match. A great manual to learn the right knife skills.

This is an essential book for anyone who wants to improve their cooking skills. Knife skills are often ignored, but learning to use your knives makes preparing food much quicker. This book covers all types of cutting, and includes a DVD that demonstrates the various skills. This has made a huge difference in the way I cook. (Oh, and buy some good knives if you don't already have them.)

I felt I needed to improve my knifes skills after being inspired by some TV dramas set in kitchens., particularly vegetables and looked at reviews on the US site where I cam across this book.I had to wait a really long time - maybe six weeks - before I received the book but it was well worth itThe book also included a DVD of the exercises and really covers the techniques,very well, but also includes how to select knives.He points out you can do all you cutting with just three knives, including the chef's knife and the sets you buy often do not include the knives you want. (He is not however a fan of Japanese knives, preferring German).By intensively practicing the vegetable skills I am really proud of my abilities in these area. I don't really cut meat or fish so cannot really comment on them.Before buying the book I toyed with going on the Leiths Vegetable cutting skills, but that is £100+ for a 2 hour class.Definitely recommend this book.

Explains køkkenknivens development and manufacture in a competent and understandable way. I make handmade knives myself and I am impressed.There are suggestions for your kitchen's wardrobe of knives.The many cutting techniques used in the kitchen explained thoroughly and appears in great pictures.The book is incredibly beautiful both in artwork and design. You get real value for money, and so it includes even a CD.Will be a remarkable gift for both the amateur cook and the professional chef.

It seems OK but was disappointed when I look at the pages that details how to cut different things. The pictures should be printed big not small. The page was practically blank in the first place, so why not use the remaining page.

just what we were looking for has evere thing that you need th know about knife skills thank you k cross