The Zwilling J. A. Henckels Complete Book of Knife Skills: The Essential Guide to Use, Techniques and Care

by Jeffrey Elliot, James P. DeWan

The definitive book on knife skills from the knife manufacturer recognized worldwide as the symbol of the best quality and function. Every home chef needs a knife skills book. Cooks who know how to choose a knife, how to maintain it and how to use it properly work more safely, more quickly and more efficiently. Good knife skills also allow a cook to cut ingredients uniformly, allowing everything to cook at the same rate and creating the best presentation in the final dish. The authors' unique approach in this book stems from their experience in the culinary classroom, where they observed how people learn. Elliot and DeWan refined their teaching process based on this vast experience. Some of the features in the book are:

Genres: Cooking, Food, Cookbooks, Reference, Nonfiction

400 pages, Spiral-bound

First published September 1, 2010

Reviews

[Daniel]

Great overview of knife techniques! Every knife trick I've ever learned online was touched upon in this book. I also learned from reading this that I haven't even been holding a knife correctly. This book covers a huge variety of different types of cutting skills from vegetables to meat to fish to decorative cuts.

I think it's a little hard to follow along with this book while just reading it for fun, but I'm sure it will be a great reference.

[Liquidlasagna]

how to figure out how to cut up 18 different types of fruits and vegetables in less than 100 pages
is the entire middle of this book.

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100 pages of basic info and the main 8 knife techniques [dicing/chiffonade/lozenge cuts etc]

100 pages on how to mutate fruits and vegetables
100 pages on how to mutate and deform meat and fish

40 pages alone on hacking up a chicken

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Wusthof's book and Zwilling's book makes for a good gift for someone getting their first 2 knifes ir a small knife block!

[Knives: Beyond Blades] is the Wusthof book

[Denors]

I finally know how to cut an onion now.

[Gloria]

Excellent training on using knives in the kitchen. Seems like it would be similar to training one would receiving in a formal cooking school program. Lots of photos. Covers meats and all types and sizes of veggies/fruits. Emphasizes speed and efficiency, but also these techniques just make food look good. Excellent kitchen reference tool.

[Mark]

Looks quite useful; adding to wishlist. Skimmed 30 May 2015.