Kitchen Knife Skills

Techniques for Carving, Boning, Slicing, Chopping, Dicing, Mincing, Filleting
Marianne Lumb


Kitchen Knife Skills shows the home cook how to choose and care for knives, how to keep them sharp and how to make the best use of their most important features. This comprehensive guide details the standard professional techniques used by chefs the world over, allowing the home cook to work just like the professionals – quickly, effectively and stylishly.

Detailed, step-by-step photos and instructions show how to prepare anything in the kitchen, including: vegetables, fruits, herbs, poultry and meat, fish, bread and cakes. From filleting a fish to fanning a piece of fruit, every knife and knife skill is described in detail in this outstanding resource book. Using this guide, anyone can cook like a professional chef.


  • Format
  • Pages
  • Size
    205 x 205mm
  • Publisher
    Chartwell Books
  • ISBN
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Stock Code
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