Very detail, from A to Z about the theory of cutting and then to the skill of using the knives.
Classic techniques are presented in this book, but they are often not the most efficient (in terms of food waste) or expedient (in terms of the cook's time).
What would have made infinitely more sense would be to divide the book into two clear sections so no one would be confused.
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 3 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 15 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 16 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 19 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 19 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 21 months ago by Walter Sullivan
Imagine reading a book review that periodically stopped for a left-handed version.
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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