Knife Skills

April 3rd, 2008

Knife 2

Knife Skillsis collaborative book from Charlie Trotter, Lyn Hall, and Michelin-starred chefs Marcus Wareing and Shaun Hill. Together they tell you everything you need to know about buying and using kitchen knives, with clear instructions and step-by-step photographs.

This extensive book covers every aspect of kitchen knives, from their anatomy and history through to how to choose one, safety, storage and caring for them. It even covers other cutting accessories, such as graters, peelers and slicers. The part on using knives is vast and covers general handling techniques and has sections on specific skills for vegetables; fish & shellfish; meat, poultry & game; doughs & desserts; and fruit. Butchering is also covered, such as how to joint a chicken and butterflying a leg of lamb, as is how to carve different meats.

This is a fantastic book, and one that I know I’ll refer to time and again. It’s the essential guide to kitchen knives and skills, and a must-have for keen cooks.

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