This is a “must have” book for anyone who is serious about cooking. It isn’t just for wanabe chefs but for all of us who want to produce professional looking, well presented dishes, SAFELY.
This is a well illustrated book and it needs to be. If you want to be a star in the kitchen and keep your full complement of fingers then this book is for you. Read it, take a long look at the pictures, and practise.
It’s divided into two sections, The Basics and The Application. The Basics covers, yes, you’ve guessed it, the basics but it’s just as important to know which knives to buy for cutting meat, fish or fruit as it is to chop with cheffy-type speed.
We are guided through the history of kitchen knives, and the differences between Western knives and Japanese knives. There is a section which shows us different types of knives and their uses, as well as examples of everything ever invented for chopping, shaving or peeling. The section on keeping your knives sharp is excellent.
Knife Safety is probably the chapter to read first and before you even consider touching anything with a blade. Now I know that I am sounding a bit like your mum (‘Don’t touch that dear, you’ll hurt yourself’) but it’s for your own good. Take it from one who almost lost the top of a finger!
The Application section follows The Basics with chapter headings covering Vegetables, Fish, Meat, Desserts and Fruit. Each chapter is comprehensive, has step-by-step descriptions as well as numerous photographs that are indispensible. The section on Lamb covers the carving of different joints and has the best guide to butterflying a leg of lamb that I have come across. It’s an easy process but difficult to explain just with words.
Vegetarians are served by this book with long sections devoted to all things non-meat or fish. It’s not just fruit and veggies that you will soon be slicing like a pro, but also herbs and spices as well as cakes and breads.
This is an attractive, informative book that is impressive in its in-depth coverage of Knife Skills.
Authors: Marcus Wareing, Charlie Trotter, Shaun Hill, Lyn Hall
Published by: Dorling Kindersley
Cookbook review by Chrissie Walker © 2018