Knives are the most common pieces of equipment in the kitchen, yet few cooks know the basic techniquesfor effective carving, chopping, slicing and mincing. Knife Skills Illustrated features over 300 step-by-step illustrations for right- and left-handed cooks and has exact instructions on how to do everything, including mince onions, julienne ginger, bone trout and carve turkey. It also shows how to select the best knives and cutting boards, and how to maintain them.
Peter Hertzmann has taught knife skills and cooking at Sur La Table as well as privately in both France and the United States. He also authors the e-zine a la carte. He lives in Palo Alto, California.