Mastering Knife Skills: The Essential Guide to the Most Important Tools in Your Kitchen
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Product Description
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 persons 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 decadeand his classes permanently 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 heat like an practiced, 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 painstakingly clarifiedand 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 vital techniques.
Norman Weinstein has been teaching his knife skills workshop at New York City’s Institute of Culinary Education for more than a decadeand his classes permanently 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 heat like an practiced, 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 painstakingly clarifiedand 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 vital techniques.
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I want to second a comment made by a previous reviewer regarding this book’s datedness. I also establish that Weinstein was surprisingly one-sided in his discussion of the world of knives. He has clearly been using the standard French and German classics for a very long time, and he treats Japanese knives like they were some sort of afterthought. He also exaggerates, I reflect, the special features of these knives, giving the impression that one must renovate a whole new set of skills to use them. Is that right? I suppose I don’t have enough experience to know, but that’s certainly not how I’ve heard this described in the many additional sources I’ve consulted. This is certainly a fine and very useful book, but I wish I had taken a closer look at it before I bought it; I would have preferred something a small less conventional.
Reader’s Rating: 3 / 5
I’ve Learnt a lot from this book. About the “knife anatomy”, how to choose a knife, the cuts, etc… The DVD included is also very excellent. One thing is read about something you are trying to do, another completely different is to watch a name doing it. It is very excellent to read the book then watch the DVD. First you learn what you are supposed to do then you see how a name is doing it.
I highly recommend it.
Reader’s Rating: 5 / 5
Yes you should own a knife care and skill guide. Mr. Weinstein will tell you how to slice, dice and mince. He also instructs you on sharpening and care. Get the book for your reference. Oh and the DVD is nice for viewing the essentials.
Reader’s Rating: 5 / 5
Through, comprehensive and entertaining. I bought it for a gift and liked it so much I bought one for myself.
Reader’s Rating: 5 / 5
This is a well balanced book, with gorgeous photography and explanations for the cook who wants to truly start to know proper techniques of knife skills.
I have taken classes with the leader and he is a wonderful teacher and his explanations made me comfortable with even the heaviest of chefs knives (of which I was previously permanently fearful of losing a finger to) and the book is a fantastic expansion and expansion of this.
(If you are in or around NYC, check out ICE for one of his classes – but do it early, as they sell out months in advance.)
As to the criticism that it is “one-sided” or “out of date” this is not the case – he purposely only focuses on “Western” or continental techniques in this book. (This is also right in his classes – he does a separate series on Chinese and Japanese cooking and techniques) For most Americans, these techniques are all you really need. More “Eastern” techniques are mostly elaborations on this with more specialized knives – but honestly, if you can do it with a 10 inch chef’s knife, who cares about getting the “newest” style of knife? 3 or 4 high quality knives will serve you just as well as a host of specialized knives and you don’t have to replace them or learn new techniques every time something new and exciting comes on the market.
This book will give you a quality basis for teaching yourself brilliant knife skills.
Reader’s Rating: 5 / 5