TX656.W45

With DVD

- Part One : A Concise History 1- From Stone To Steel 2- The Anatomy Of Knife - Part Two: The Knife Kit 3- Your Knife Wardrobe 4- Knife Maintenance 5- Safety And Storage 6- Cutting Boards - Part Three: Knife Skills 7- Basic Knife Techniques 8- Preparing Fruits And Vegetables 9- Fabricating Poultry, Meat, And Fish

As the number of gourmet home kitchens burgeons, so does the number of home cooks who want to become proficient users of the professional-caliber equipment they own. And of all kitchen skills, perhaps the most critical are those involving the proper use of knives. Norman Weinstein has been teaching his knife skills workshop at New York City's Institute of Culinary Education for more than a decadeùand his classes always sell out. That's because Weinstein focuses so squarely on the needs of the nonprofessional cook, providing basic instruction in knife techniques that maximize efficiency while placing the least possible stress on the user's arm. Now, Mastering Knife Skills brings Weinstein's well-honed knowledge to home cooks everywhere. Whether you want to dice an onion with the speed and dexterity of a TV chef, carve a roast like an expert, bone a chicken quickly and neatly, or just learn how to hold a knife in the right way, Mastering Knife Skills will be your go-to manual. Each cutting, slicing, and chopping method is thoroughly explainedùand illustrated with clear, step-by-step photographs. Extras include information on knife construction, knife makers and types, knife maintenance and safety, and cutting boards.