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16 Reviews
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12 of 12 people found the following review helpful
5.0 out of 5 stars Great Christmas present for any cook
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!
Published on 8 Nov 2009 by A. G. Gunn

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25 of 27 people found the following review helpful
2.0 out of 5 stars 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; slice an aubergine into strips; slice a swede into strips... It feels very much as if Marianne didn't really know a whole book's worth of knife skills and it had to be padded out with very...
Published on 30 July 2010 by P. Bulmer


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12 of 12 people found the following review helpful
5.0 out of 5 stars Great Christmas present for any cook, 8 Nov 2009
By 
A. G. Gunn "Andrew Gunn" (Nottingham, UK) - See all my reviews
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This review is from: Kitchen Knife Skills: Techniques for Carving, Boning, Slicing, Chopping, Dicing, Mincing, Filleting (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!
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25 of 27 people found the following review helpful
2.0 out of 5 stars Far too basic to be useful to a serious cook, 30 July 2010
By 
P. Bulmer (Bristol, UK) - See all my reviews
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This review is from: Kitchen Knife Skills: Techniques for Carving, Boning, Slicing, Chopping, Dicing, Mincing, Filleting (Hardcover)
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; slice an aubergine into strips; slice a swede into strips... It feels very much as if Marianne didn't really know a whole book's worth of knife skills and it had to be padded out with very similar pictures of very similar activities, without taking the opportunity to go into more detail about skills such as chopping methods, angles of movement for slicing sushi and so on. in particular, there are no diagrams - which is probably the hallmark of a book which has been produced to look pretty rather than something technical which has had real effort put into it. The book is a missed opportunity and feels like it's been rattled off very quickly. After receiving it in the post this lunchtime I am already looking to get rid of it. Sorry Marianne.
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15 of 16 people found the following review helpful
5.0 out of 5 stars Superb book for amateur and professional chefs, 1 Nov 2009
By 
Mrs. A. J. Brown "Anthea" (E Midlands, UK) - See all my reviews
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This review is from: Kitchen Knife Skills: Techniques for Carving, Boning, Slicing, Chopping, Dicing, Mincing, Filleting (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.
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5 of 5 people found the following review helpful
5.0 out of 5 stars Very comprehensive, 4 July 2010
By 
J. Brown "engineer & gentleman" (Northumberland, UK) - See all my reviews
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This review is from: Kitchen Knife Skills: Techniques for Carving, Boning, Slicing, Chopping, Dicing, Mincing, Filleting (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.
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8 of 9 people found the following review helpful
5.0 out of 5 stars Great book: practical; thoughtful & comprehensive, 27 Nov 2009
By 
Mr. S. LITTLE - See all my reviews
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This review is from: Kitchen Knife Skills: Techniques for Carving, Boning, Slicing, Chopping, Dicing, Mincing, Filleting (Hardcover)
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. A fine addition to the kitchen book shelf.
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2 of 2 people found the following review helpful
5.0 out of 5 stars Great source of information, 22 Nov 2010
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This review is from: Kitchen Knife Skills: Techniques for Carving, Boning, Slicing, Chopping, Dicing, Mincing, Filleting (Hardcover)
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. The book is beautifully laid out with clear instructions from the begining to the end of the task and you are also talked through the process with bullet points of clear information. Although written by a chef it is not an intimidating trade book filled with lots of useles information that nobody will care about apart from chefs. It would be equally usefull when used to teach hospitallity at school as well as for the keen competent amateur home cook.
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1 of 1 people found the following review helpful
5.0 out of 5 stars Great Knife Guide, 31 Oct 2010
This review is from: Kitchen Knife Skills: Techniques for Carving, Boning, Slicing, Chopping, Dicing, Mincing, Filleting (Hardcover)
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!
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5 of 6 people found the following review helpful
2.0 out of 5 stars Not skills, just elementary stuff, 12 Jan 2012
By 
Keith Thomas (Cambridge UK (temp from:Canberra, Australia)) - See all my reviews
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This review is from: Kitchen Knife Skills: Techniques for Carving, Boning, Slicing, Chopping, Dicing, Mincing, Filleting (Hardcover)
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 acquaintance to cobble together a book with the trendy title "Kitchen Knife Skills" to capitalise on the tv chef phenomenon. Marianne Lumb has done her best to create a mountain out of a molehill. If you are considering this book as a gift, don't be seduced by its undoubted visual appeal. You could read the whole thing right through, every word, and still be no wiser than when you began. The section on sharpening - which should be comprehensive in a book with this title - is possibly the weakest. My recommendations would be Zwilling J.A. Henkels Complete Book of Knife Skills: The Essential Guide to Use, Techniques & Care (despite its slightly pretentious binding) and for a book by a craftsman for other craftsmen and women on a specialised area of knife skills it's hard to go past Japanese Kitchen Knives: Essential Techniques and Recipes. Both these books will leave you far better informed and confident in your knife purchases, knife use, knife storage and knife sharpening and so add to your enjoyment of food preparation. They will also enable you to speak with confidence to a professional sharpener should you decide to use one.
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3.0 out of 5 stars very good illustrated, 2 April 2014
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This review is from: Kitchen Knife Skills: Techniques for Carving, Boning, Slicing, Chopping, Dicing, Mincing, Filleting (Hardcover)
very good illustrated, and also help a lot, but if you study hospitality when you go at NVQ3 you just put in the bin
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4.0 out of 5 stars Nothing new, 17 Mar 2014
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This review is from: Kitchen Knife Skills: Techniques for Carving, Boning, Slicing, Chopping, Dicing, Mincing, Filleting (Hardcover)
I expected to learn a lot of new techniques but didn't. I shall pass it on to someonew who will benefit. Attractive book, though, and v. clear illustrations.
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