Top positive review
10 people found this helpful
Pictographic and helpful
on 23 May 2013
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