Key features

• •Used Book in Good Condition
• •More than 1,200 color step-by-step photos that clearly instruct and provide information on each technique
• •Instructions on proper knife sharpening techniques
• •Arrows and other graphic devices that direct the reader to the exact photo on the page and the precise skill illustrated
• •A concealed wiro binding that lies flat, keeping a cook's fingers on the knife, where they safely belong
• •Concise, detailed and easy-to-understand instructions on how to hold a knife, the basic cuts and the proper techniques for cutting poultry, fish and specific vegetables and fruits, and creative garnishes
• •Coverage of Japanese-style knives and cutting techniques