Does not show or tell you how to master different knifes for different cuts.
First, there is only half as much useful content in this book as there should be because each section is repeated for left- and right-handed techniques.
This book is truly indispensable to those who wish to hone their skills in the kitchen.
another great book I'll never hold a knife the same again...Published 3 months ago by Dennis Rundle
Cool book with cool info and pics. It's about knives. Der....
What more are you wanting out of it a thesis?
This book is for beginners. Someone who has just picked up a knife in the kitchen for the first time and has no clue. Most of this read is common sense that you'd know already. Read morePublished 6 months ago by Susen Jackson
I was so hopeful this book would be explicit enough to illustrate proper knife usage. Unfortunately I must have a visualization problem. Read morePublished 19 months ago by Jeanne Wyatt
I look forward to reading this whole book and learning how to use my knives better. Very important to learn how to use knives properly.Published 20 months ago by Judy
I know of no other element more crucial to success in the kitchen than knife skills. Most chefs learn how to wield a knife without formal training. Read morePublished 22 months ago by Bruce Harrington
Very detailed instruction on slicing/dicing all sorts of vegetables and proteins. Detailed illustrations for both right and left handed cooks.Published 23 months ago by VinceK
This is easily the most useless book I've ever bought. Same thing, page after page after page. And then, same stuff for the left handed . A total waste.Published on November 20, 2012 by Walter Sullivan
I'm sure that taking a class in person from Hertzmann would be highly educational, but I found the book to be less so. Read morePublished on December 3, 2011 by mikemac9