BOOK REVIEW: Kitchen Knife Skills by Marianne Lumb
With the presence of Astro and Youtube, we are blessed by hordes of channels offering cooking programmes, from Giada's Kitchen to the Naked Chef. Other than the food, their nifty skills when using the blade of power (okkkk, I'm exagerrating...it's the knife) keeps our eyes glued to the screen. When their knives practically fly through ingredients, we can't help but be amazed. Want to possess some or even all the skills in your very own kitchen? Kitchen Knife Skills will do just the trick.
Good knife skills are the most important ingredient in every recipe - knowing the right knife to use for each task, and how to use it, makes cooking easier, faster and safer. Whether you are dicing an onion, filleting a fish, shucking an oyster or slicing melba toast, this book will tell you which knife to use and the correct method of preparation to enable professional results.
Learn how to choose and care for knives, how to keep them sharp and how to use them most effectively.
Detailed step-by-step photographs and instructions will teach you how to prepare each and every type of food, so you can make your cooking a success.
Standard professional techniques used by chefs the world over are shown in detail, allowing you to work quickly, stylishly and tackle anything your kitchen throws at you.
Being in the culinary arts field for so long, I can vouch for the immense fun you can have while playing around with your knife skills (with safety precautions of course!). From carving to dicing, make the process of using a knife a lively one with the right techniques. Happy Cutting!
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