Master essential knife skills for the home kitchen with clear, step-by-step instruction from culinary instructor Norman Weinstein. Drawing on over a decade of workshop experience at the Institute of Culinary Education, this guide demystifies professional-caliber techniques and makes them accessible to cooks of all levels.
Learn how to hold a knife correctly, dice an onion with precision, carve a roast like a pro, bone a chicken quickly and neatly, and more—each method illustrated with detailed photographs. Focused on efficiency and minimizing fatigue, the techniques help you build confidence and speed in every cut.
Delve into the world behind the blade with sections on knife construction, top maker profiles, and the pros and cons of different steel types. Step-by-step guidance on sharpening and maintenance keeps your tools at peak performance, while safety tips ensure a secure work environment.
Whether you’re just starting out or aiming to refine your prep skills, this comprehensive manual provides the foundation for culinary success. From everyday chopping to specialized cuts, you’ll gain lasting expertise that transforms how you work in the kitchen.
Key Features:
- Step-by-step photographs for every cutting technique
- Methods for dicing, slicing, chopping, carving, and boning
- Knife care advice on sharpening, maintenance, and safety
