Good knife skills are the most important ingredient in every recipe – knowing the right knife to use for each task, and how to use it, will make your cooking faster, safer, stylish and fun. Whether you are dicing an onion, filleting a fish, shucking an oyster or slicing melba toast, this book will tell you which knife to use and the correct method of preparation to enable professional results.
Step-by-step photographs and instructions will teach you how to prepare anything in the kitchen, from chopping chives finely and making pineapple rings to a trimmed rack of lamb and shredded duck. Standard professional techniques used by chefs the world over are shown in detail, allowing you to work quickly, stylishly and tackle anything your kitchen throws at you.
About the Author
Marianna Lumb is a chef with an internationally acclaimed career that spans 10 years. She has worked as a development chef for major retailers and is a food consultant for Which? Gardening magazine. She runs a business specializing in bespoke dinner parties in London, England, and regularly cooks at Hillsborough Castle, Northern Island, for the head of state.
'This is a well-organized, easy-to-use, and nicely illustrated reference that will prove helpful for any aspiring cook.' - Lisa A. Ennis, Birmingham Library, University of Alabama, Library Journal
'Will greatly enhance your proficiency in the kitchen and the final presentation of your creations.' - Terry Peters, North Shore News
'The right tool for the job is an expression perfectly suited to kitchen knives. The process of food preparation is crucial to the final presentation. If you end up with bruised fruit and crushed vegetables after using brute force to chop your ingredients, a lesson on what knife to choose will be a huge help to your culinary skills. Included are instructions on proper handling, sharpening, and basic cutting techniques. An extensive glossary of knives and their applications is included. Colour photographs and detailed instructions are provided for a huge variety of food types. Vegetables, fish and seafood, bread, pastries and cake all have their own section. Learning how to choose the correct knife and properly cut your food items will greatly enhance your proficiency in the kitchen and the final presentation of your creations.' - Terry Peters, North Shore News
'The other night I stood in my kitchen contemplating a head of cauliflower. I knew I could cut it but could I cut it correctly. For the answer I turned to Kitchen Knife Skills a slim new volume by butcher's daughter and chef Marianne Lumb. The 176 pages cover every conceivable angle on kitchen knives.' - Lorraine Eaton, Virginian Pilot
'With the season of family feasting around the corner, Kitchen Knife Skills might be just the guide for tackling those mountains of vegetables, tricky roasts, and endless fruit salads. The step-by-step illustrations will help you refine your technique even if you're not planning on sculpting swans out of your crudites.' -
Melanie Stetson Freeman, Christian Science Monitor
'A remarkably informative and useful book for any home cook.' - Nick Harman, Foodepedia