5 of 6 people found the following review helpful
Not skills, just elementary stuff,
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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Initial post: 13 Aug 2012 00:57:55 BDT
Ms. Shellie Eyre says:
Whatever the shortcomings of the book it was started BEFORE she did MCP.
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