Knife Skills Illustrated by Peter Hertzmann take the mystery out of knife anatomy, knife purchasing, cutting boards and knife selection. Learn the difference between a dice and a mince, correctly French a rack of lamb, trim and peal an Artichoke and break down your favourite beasts like poultry, various types of fish and other meats. The book is broken down into three main chapters covering The Basics, Fruit and Vegetables, and Meat, Fish and Poultry
Knives are the most common pieces of equipment in the kitchen, yet few cooks know the basic techniques that can allow them to carve, chop, slice, and mince effectively. Peter Hertzmann teaches you skills that encompass everything you need to do with a knife in the kitchen, whether you’re a stared chef or an at-home beginner. This comprehensive guide fills a gaping void in culinary literature.
Among this book’s unique features: separate instructions for right- and left-handed cooks, more than 800-line drawings and illustrations of the techniques from the cook’s perspective.
The late, great Charlie Trotter put it best.
“Both home cooks and professional chefs begin their exploration of the culinary world by learning technique, technique, technique! The detailed drawings in Peter Hertzmann’s Knife Skills Illustrated: A User’s Manual provide accuracy and clarity for all who love to delve into the kitchen. All chef’s must possess proper knife skills and, thankfully, Mr Herzmann has illustrated the safe and precise techniques in this stunning, essential book.”