High quality, well-made, well-maintained knives -- and the skills to use them properly -- are among a chef's most important assets. This book explains how to use and care for these essential tools. Easy-to-follow instructions cover all of the basic knife cuts and techniques -- including peeling, paring, trimming, carving, chopping, dicing, and filleting -- and offer an excellent foundation for building speed and ensuring kitchen safety. The book also features invaluable information on small tools, such as rotary peelers and zesters, along with meat grinders, food processors, and other larger equipment.
-- Features 150 photographs that clearly illustrate knife skills.
-- Features 150 photographs that clearly illustrate knife skills.
