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.