The lightning pace of professional chefs' knife skills can be
both intriguing and intimidating to home chefs. With, DK's "Knife
Skills," cooks can learn to chop, slice, dice, carve, and fillet
with the best.
Written by three Michelin-starred chefs -- Marcus Wareing, Shaun
Hill, and Charlie Trotter -- and food writer and cooking instructor
Lyn Hall from the renowned La Petite Cuisine School of Cooking --
aspiring cooks will learn to cut every relevant type of material --
from vegetables and herbs, to fish, meat, breads, and fruits.
Including step-by-step color photographs that help a wide
variety of cutting techniques easy to understand and simple to
master, this practical guide -- enables enthusiasts to learn
lifelong skills at their own pace.