Knife Skills for Chefs

Another ACF Recommendation I purchased and recently used to prepare for my mid-term in American Cuisine. I found Knife Skills for Chefs to be very helpful in preparing for my recent mid-term as it provided more detail in each of the cuts I had to perform and also gave time-saving tips that came in handy for those hard to do potato tournee and potato allumettes.

I bought this book before I decided to attend culinary school. On the first day of class I was given the same book. It gives you good information on the history of knives, how a knife is made, parts of a knife, how to choose a knife, how to care for your knives, knife safety, and illustrates different cuts. This book is laid out in textbook form with review questions at the end of each chapter. This is a good book for anyone that would like to learn basic to advanced knife skills.

I want to become a more efficient cook in my own kitchen and widen my repertoire of recipes--a necessity due to dietary limitations in my family. This little book contains a wealth of helpful information about kitchen knives--how to choose them, care for them, and use them safely and effectively. It also features great pictures and an impressive array of suggestions for creating beautiful garnishes.

Its plain and simple, the only people who work in a kitchen and don't need this book are dishwashers. I love this book and would recommend it to anyone who uses a knife more than 10 minutes a week. If your new and want to learn or are older and want to brush up, this is a truly solid book to have in your collection.

This is a good book for the would be chef, cooking student etc.. It covers the most common type of cooking knifes, there uses, and care and handling. It does a very good job of going into the history and manufacture of these knife as well as some of the most common type of cuts that you would make with them. I have only on complaint and this is the sharpening and honing picutres are not very instructive and in some case is it obvious they are using just a set up for the photo. Sadly (and this is not fault of the book) use of a honing steel is something that must be seen rather then read.However the rest of the book is excellent- with most of the last have dedicated to how to cut, slice chop, etc... Vegetable for food preparation and presentation.The book is presented as a textbook, with quizzes and answers.

Used for a culinary knife skills class. Learned a lot. Quick and simple book to read.

bought for my daughter who works in the culinary field. She is quite happy with the new things she has learned from the book. Alsways some little tidbit that helps.

This should be a $5 book at best. No way I would have purchased this if it wasn't a requirement for the class I was talking.

Good book, useful to any college student or budding chef.

Good book, covers lots of ground. Would suggest you try to get a second hand copy, would not be as happy about it if I had paid full price.

VERY GOOD