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Product Description
Product Description
Good knife skills are the most important ingredient in every recipe – knowing the right knife to use for each task, and how to use it, will make your cooking faster, safer, stylish and fun. Whether you are dicing an onion, filleting a fish, shucking an oyster or slicing melba toast, this book will tell you which knife to use and the correct method of preparation to enable professional results. Step-by-step photographs and instructions will teach you how to prepare anything in the kitchen, from chopping chives finely and making pineapple rings to a trimmed rack of lamb and shredded duck. Standard professional techniques used by chefs the world over are shown in detail, allowing you to work quickly, stylishly and tackle anything your kitchen throws at you. About the author Marianne Lumb is an internationally renowned chef. In 2009, she reached the finals of BBC’s MasterChef The Professionals Series 2, wowing London’s trickiest food critics and chefs. She is a former teacher at Leiths School of Food and Wine (London), a food consultant and a member of the Guild of Food Writers. She lives in London.
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Customer Reviews
Most Helpful Customer Reviews
12 of 12 people found the following review helpful
Format:Hardcover
The book is very well laid out and illustrated throughout. Step-by-step instructions, with pictures, are clear and very easy to follow. Really useful information on every type of knife you need in the kitchen and how to use them. And also a real bargain at the Amazon price!
15 of 16 people found the following review helpful
Format:Hardcover
This is an excellent, informative book which gives full details of how to use a knife in the kitchen for all types of food from avocados to a joint of beef. Would be an ideal cookery school text book or alternatively a lovely Christmas present for anyone from a new starter to a professional chef. Beautifully illustrated and a fabulous book to own. Marianne Lumb was a finalist in Masterchef Professional on BBC2 recently and this book really showcases her professional and learned approach.
3 of 3 people found the following review helpful
Format:Hardcover
Being a believer in sharp knives being safer than blunt ones I already had a couple of books on using and caring for knives. Both have eventually let me down by being vague about important details such as sharpening angles.
This book has been a joy to use with full and clear explanations. It covers choosing, storing, sharpening and looking after a huge range of knives and a describes a comprehensive range of kitchen tasks.
This book has been a joy to use with full and clear explanations. It covers choosing, storing, sharpening and looking after a huge range of knives and a describes a comprehensive range of kitchen tasks.
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Most Recent Customer Reviews
Not skills, just elementary stuff
I agree with P Bulmer of Bristol who criticised the superficiality of this book. It looks to me as if a publisher who knows a good photographer and layout artist has asked an... Read more
Published 4 months ago by Keith Thomas
Great source of information
As a chef I really enjoy reference books about my trade.This book is perfect for those wishing to improve on their knife skills or simply to gain more information. Read more
Published 18 months ago by stoveboy78
Great Knife Guide
This book is fantastic. The knowledge of the techniques has improved the way that I work in the kitchen. I particularly love being able to dice onions without crying!
Published 19 months ago by MR THOM
Far too basic to be useful to a serious cook
I'm really disappointed with this book. Most of the recommendations are extremely basic - such as how to chop a carrot, slice a mushroom into strips; slice a pepper into strips;... Read more
Published 22 months ago by P. Bulmer
Great book: practical; thoughtful & comprehensive
Recommend this book for all levels of cook. Its breadth is impressive and it's clear a lot of thought has been put into how best to illustrate techniques. Read more
Published on 27 Nov 2009 by Mr. S. LITTLE
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