Finally, a book on knives, how to use and care for them. Such a book was long overdue for students in culinary programmes, home cooks, and professionals.
The world famous Zwilling J.A. Henckels Complete Book of Knife Skills fills the gap and I must say it is the most complete, carefully thought out, planned, and presented book on the subject. You will learn the importance of buying well-designed and expertly produced knives and how to use them. This is not only a book of knife manufacturing, but the proper use and care of it as well.
It shows you how to set up a work station (both at home and professional kitchen), basic knife safety measures, how to hold different knives, cut, vegetables, fruits, bone chicken, fillet fish, and carve roasts.
The book not only deals with western-style knives, but also Japanese ones where knife production is an art as well as a science.
The advice authors provide is invaluable, not only for professionals and students, but also for home cooks.
More and more people cook at home – some love cooking, others for nutritional reasons, yet others for economic reasons, Restaurants, at least white table cloth ones, have become too expensive for the majority of the population.
Also, food prepared expertly at home is fresher and served hot on fine bone china.
Cooking involves many sciences – chemistry, anatomy, mathematics, biology, physics, geography, history and sociology.
The book starts with a short history of knife and continues with production technology, anatomy of properly designed and manufactured knife.
The anatomy of a knife figures prominently –point, tip, spine, cutting edge, heel, bolster, tang, rivets, handle and scales.
Different edges of knife blades are also shown i.e symmetric and asymmetric.
This is a book for anyone who cooks (professionally or at home), and students in culinary programmes, and should be carefully studied, the knowledge applied, and referred to from time to time.
Hurry to a bookstore and purchases it before the first edition is sold out.