The complete, authoritative guide to knife use and care

　　High quality, well-made, well-maintained knives—and the skills to use them properly—are among a chef's most important assets. This book explains how to use and care for these essential tools. Easy-to-follow instructions cover all of the basic knife cuts and techniques—including peeling, paring, trimming, carving, chopping, dicing, and filleting—and offer an excellent foundation for building speed and ensuring kitchen safety. The book also features invaluable information on small tools, such as rotary peelers and zesters, along with meat grinders, food processors, and other larger equipment.

　　Features 150 photographs that clearly illustrate knife skills

1.Knife Basics
   A Brief History of Cutting Tools
   Knives and Other Important Cutting Tools

2.Knife Care
   Handling and Maintaining Knives
   Holding the Knife
   The Guiding Hand

3.Basic Cuts
   Preliminary Cuts
   Chopping
   Mincing
   Shredding and Grating
   Slicing Cuts : Plain and Decorative
   Precision and Portioning Cuts
   Decorative Cuts

4.Vegetables & Fruits
   Onions
   Scallions
   Garlic
   Leeks
   Mushrooms
   Tomatoes
   Avocadoes
   Peppers
   Zucchini
   Apples
   Citrus
   Fruit
   Melons
   Pineapples
   Mangoes

5.Meat & Poultry
   Tenderloin
   Cutting Chops
   Boning a Leg of Lamb
   Disjointing a Rabbit
   Poultry
   Carving Roasted Meats and Poultry

6.Fish & Shellfish
   Salmon
   Lobster
   Shrimp
   Clams and Oysters

7.Summary

8.Glossary

9.Index