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7 of 7 people found the following review helpful
This book is full of pictures and descriptions that help you use your knives to their fullest.

The first section offers advice on choosing your knives admittedly with a slant to the knives produced by the writer but the majority of the advice is very unbiased and very clear. This section also offers a very good section on keeping your knives in tip top condition - telling you the difference between Oil stones, water stones, diamond stones, ceramic stones, steels and the uses of each one as well as how to use them.

Section 2 is how a professional kitchen differs to a home kitchen but how you can utilise this in a house to make things easier. How to hold your knifes safely and how to guide the knives so that you don't cut yourself with them.

Section 3 - Basic Vegetable cuts - sticks, dice, chiffonade, rondelle etc and where you would utilise these stir fries, soups.

Section 4 - Cutting of specific fruit and vegetables showing you which techniques from the previous chapter is best for which vegetable in which situation - several vegetables can use several techniques depending on what you want the end product to be

Section 5 - Cutting poultry - preparing a whole chicken to different portions

Section 6 - Cutting Meat - different techniques pouches for stuffing, butterflying, Frenching chops, Frenching a lamb Rack, boning out a leg of lamb.

Section 7 - Cutting Fish - descaling, filleting round fish, flat fish skinning

Section 8 - Cutting Shellfish

Section 9 - Carving Cooked Meats

Section 10 - Creative Garnishes
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5 of 5 people found the following review helpful
on 26 July 2012
I recently bought a set of professional chefs knives and thought it would be a shame if I still used them as I always have so I decided to buy a book that would teach me how to use them properly.

I have only read about 100 pages but I'm already hooked and can't wait to start practising. This book is fantastically detailed and easy to follow. The spiral binding is a great idea so that the pages stay open and it looks like it will be relatively easy to wipe clean.

I can't wait to be able to professionally cut onions evenly and quickly and to carve a chicken properly.

If you want to be better in the kitchen get this book!
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2 of 2 people found the following review helpful
on 11 November 2012
This is presented as a hard backed folder. Great advice on anything to do with knives. Explanations on different knives & their uses. Detailed diagrams of how to choose, look after & sharpen them. Detailed instruction & colour diagrams on how to use knives on different foods, for example filleting fish, boning meat, slicing & chopping fruit & veg. A must read when considering buying quality knives. It will guide you to buy a quality knife for the purpose you need. The book and a quality knife will be a lifetime investment. This was money well spent.
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1 of 1 people found the following review helpful
on 25 February 2013
I have 19 words to describe it, but I could use only one: EXCELLENT. And especially compared to Debenhams' price of EUR75, Amazon rocks. The book is great and detailed, I am not a pro, but I like to use knives in kitchen and this time, quite a lot of potatoes and carrots were harmed, with delicious results.
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1 of 1 people found the following review helpful
on 18 February 2013
Good choice for knife skills easy to use; has everything you need to be able use kitchen knives properly. Sensible tips on how cut all vegetables and meats. even down to which knives to use. Good book really delivered on my expectations.
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1 of 1 people found the following review helpful
on 7 February 2013
I like that this book covers most knives and tools, how they are made and for what purpose. Then each vegetable, meat and seafood is covered with good, informative pictures and supporting text on how to handle them. Absoutely a good buy.
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on 18 June 2013
I really like this practical and well-thought out book. It's spiral-bound so you don't have to struggle with holding the pages back - particularly if (for example) you're cutting something in the kitchen and following the book step-by-step in preparing the food prior to cooking. It covers everything I wanted to know - from dissecting a whole chicken, to fish, to garlic and other veg, fruits. It also covers the types of knives on the market and gives a great commentary on them and, of course, explains the function of each knife and how to use them individually with clear photos to accompany each step-by-step process in using the knives.
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on 13 December 2013
Having invested in a new sharpener for my good quality knives I thought I ought to learn how to use them properly if only to avoid "accidents". This book was a revelation. I'm a self-taught cook over many years and envied the cheffy skills one sees on tv. It has taken a while to re-learn how to use my knives, but with the aid of this book, well worth it. It isn't just about how to hold the knife, but carving and deboning too. I'm a much safer (to myself) and more efficient cook as a result. A chance purchase but well worth it. Wish I had bought it years ago!
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on 4 June 2015
Overall, very good advice on using a knife. For an experienced cook, many of the techniques will already be well known, but I still learned a few new things here. I was slightly disappointed that there are several well know techniques not included here: for example, there are better ways to cut red and green peppers than shown in the book. Still, I am happy with the purchase, and would recommend this book to somebody who is just getting started with professional knives in the kitchen.
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on 28 March 2015
First class book on how to improve your knife skills
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