• Advanced Knife Skills

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.

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• Jul 11, 2012 - He is a nationally known expert on the subject of knife skills and also author of the book, Mastering Knife Skills: The Essential Guide to the Most.

May 1, 2008 - The Hardcover of the Mastering Knife Skills: The Essential Guide to the Most Important Tools in Your Kitchen (with DVD) by Norman Weinstein.

Advanced Knife Skills

Norman Weinstein has been teaching his knife skills workshop at New York City’s Institute of Culinary Education for more than a decade—and 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 explained—and illustrated with clear, step-by-step photographs. Extras include information on knife construction, knife makers and types, knife maintenance and safety, and cutting boards, as well as a 30-minute instructional DVD featuring Weinstein’s most important techniques.

For more than 20 years, Norman Weinstein, a chef-instructor at the Institute of Culinary Education, has taught everyone from first-time cooks to professional chefs how to select and use knives. He has been profiled in Wine Spectator and the New York Times Magazine, and has appeared on the Food Network. The 2003 honoree of the New York Association of Culinary Professionals, Weinstein lives in New York City. Mark Thomas is a NewYork–based photographer specializing in food, lifestyle, and 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 explained—and illustrated with clear, step-by-step photographs. Extras include information on knife construction, knife makers and types, knife maintenance and safety, and cutting boards, as well as a 30-minute instructional DVD featuring Weinstein’s most important techniques. Small FAQ about download Book files are stored on servers owned by you? We do not store files, because it is prohibited.

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. Title. Mastering knife skills: the essential guide to the most important tools in your kitchen /​ By Norman Weinstein; photographs by Mark Thomas. Creator. Weinstein, Norman.

Other Creators. Thomas, Mark.

Published. New York: Stewart, Tabori &​ Chang, 2008. Content Types. text Carrier Types.

volume Physical Description. 224 p.: col. Subjects. Form. Book Summary.

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 explained - and illustrated with clear, step-by-step photographs. Extras include information on knife construction, knife makers and types, knife maintenance and safety, and cutting boards, as well as a 30-minute instructional DVD featuring Weinstein's most important techniques. Contents. Machine derived contents note: Contents. Chapter 1: A CONCISE HISTORY: FROM STONE TO STAINLESS STEEL. Chapter 2: THE ANATOMY OF A KNIFE.

Chapter 3: THE KNIFE KIT, YOUR KNIFE WARDROBE. Chapter 4: KNIFE MAINTENANCE. Chapter 5: SAFETY AND STORAGE.

Chapter 6: CUTTING BOARDS. Chapter 7: KNIFE SKILLS, BASIC KNIFE TECHNIQUES. Chapter 8: PREPARING FRUITS AND VEGETABLES. Chapter 9: FABRICATING POULTRY, MEAT, AND FISH. Notes. Formerly CIP. Includes bibliographical references (page 218) and index.

Language. English ISBN.

671 Dewey Number. 643/​.3 Libraries Australia ID. Contributed by Get this edition.

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