Mastering Knife Skills: The Essential Guide to the Most Important Tools in Your Kitchen Hardcover – May 1, 2008
Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
What other items do customers buy after viewing this item?
Customers who bought this item also bought
About the Author
Mark Thomas is a NewYork–based photographer specializing in food, lifestyle, and travel photography. His work has appeared in Stewart Tabori and Chang’s Opera Lover’s Cookbook and Endangered Recipes, and he recently completed four books for Williams-Sonoma. Thomas’s work also appears regularly in Bon Appétit.
There was a problem filtering reviews right now. Please try again later.
For someone who is relatively new to the kitchen, and beginning to work more with an increasing variety of produce, this book is an excellent start.
For starters, the photographs are top notch. Not only are they in beautiful colour and spaciously laid out, but the appropriate (and necessary) steps are photographed, which is not always the case.
Even when describing multiple cutting techniques for one single product (e.g. onions, tomatoes), every technique is comfortably laid out over a series of pages, rather than rushed into a more cramped, difficult to read format over fewer pages.
The video is well produced, and although I wish I could have seen EVERY technique demonstrated, I understand why it would have been impossible to do so. Techniques I have found myself using frequently are the ones he demonstrates. The two I also found most useful are the video on fabricating chicken (no matter how many pictures I look at from a large number of different books, there is no substitute for seeing someone actually doing it), and carving a chicken (which is not described in his book).
As you can tell, if all of these techniques sound like "Mickey Mouse" endeavours to you, then this book is certainly NOT for you. But if the simple task of carving up a chicken and properly dicing an onion has always eluded you, then this book will not only teach you that in magnificent fashion, but so many other skills you didn't know you needed but definitely will.
I compared this book to two others, but picked this one for the following reasons:
- Knife Skills Illustrated: A User's Manual (Hertzmann) - I just enjoyed the photographs and simpler, more concise and comfortable layout better in Weinstein's book.
- Knife Skills: In the Kitchen (Trotter) - lots of big names attached to this book, the pictures are stellar, and the smaller size of the book actually was more appealing to me, as the Weinstein book is a bit on the large side, especially once you open it up and want to lay it down on the kitchen counter as you work. However, Weinstein is a professional instructor, and I found that his ability to teach (which is what you want out of this book, not the ability to concoct earth shattering recipes - which this leads to, hopefully!) really shines.
Plus, the Trotter book did not break down each product into its own section in as much detail, and the smaller format, although appearing easier to handle, did not allow for the more spacious, comfortable, and easier to read layout (especially when you have it on the table while you are working!) that the Weinstein book afforded.
Content wise, both are comparable. Both have a few techniques which the other does not cover, but Weinstein does a better job teaching the ESSENTIAL techniques which you know you will absolutely be using on a regular basis.
Yes, I have helped "prep" things for others to use in their recipes, but I have always been afraid of knives.
This book saved me a LOT of money in only the first chapter by helping me choose knives that I will actually USE instead of buying and then leaving in the drawer.
I plan on re-watching the DVD and pausing it as I work along with him.
There is not anything I could say differently from all the other positive reviewers.
This is THE BOOK to get if you would like help learning how to choose, purchase, use, and maintain knives properly.
I would venture to say this is the "Bible" of knives.
I am currently writing a cook book for tired executives and was looking to transfer skills in the simplest possible manner - with what I have learned here Chapter one is well on its way.
Top international reviews
I had to wait a really long time - maybe six weeks - before I received the book but it was well worth it
The book also included a DVD of the exercises and really covers the techniques,very well, but also includes how to select knives.
He points out you can do all you cutting with just three knives, including the chef's knife and the sets you buy often do not include the knives you want. (He is not however a fan of Japanese knives, preferring German).
By intensively practicing the vegetable skills I am really proud of my abilities in these area. I don't really cut meat or fish so cannot really comment on them.
Before buying the book I toyed with going on the Leiths Vegetable cutting skills, but that is £100+ for a 2 hour class.
Definitely recommend this book.
There are suggestions for your kitchen's wardrobe of knives.
The many cutting techniques used in the kitchen explained thoroughly and appears in great pictures.
The book is incredibly beautiful both in artwork and design. You get real value for money, and so it includes even a CD.
Will be a remarkable gift for both the amateur cook and the professional chef.
This book walks you through how to hold and handle knives properly, as well as outlines the proper cutting methods of common items. It also includes a section on the proper upkeep and sharpening of knives, as well as selecting knives.
The photographs are excellent with step-by-step directions throughout. Well written and well illustrated.
Having a good set of well kept knives, and knowing how to use them makes cooking so much more enjoyable, and easier!
Not only for cooks getting started, but also somme good and useful advice for "advanced hobby cooks" as I count myself. Without a lot of cutting no one will be chopping like a learned chef, but you will know, how to hold the knifa as well as what you are dicing, chopping, boning etc.
Definite thumbs up!