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Mastering Knife Skills: The Essential Guide to the Most Important Tools in Your Kitchen (with DVD)
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| List Price: | $35.00 |
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Product Description
Norman Weinstein has been teaching his knife skills workshop at New York City’s Institute of Culinary Education for more than a decade—and his classes always 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 roast like an expert, 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 thoroughly explained—and 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 important techniques.
Product Details
- Amazon Sales Rank: #13498 in Books
- Published on: 2008-05-01
- Original language: English
- Number of items: 1
- Binding: Hardcover
- 224 pages
Editorial Reviews
About the Author
Mark Thomas is a NewYork–based photographer specializing in food, lifestyle, and travel photography. His work has appeared in Stewart Tabori and Chang’s Opera Lover’s Cookbook and Endangered Recipes, and he recently completed four books for Williams-Sonoma. Thomas’s work also appears regularly in Bon Appétit.
Customer Reviews
The only knife book you will ever need
"Mastering Knife Skills" by chef Norman Weinstein is a marvel of a book - visually attractive, overflowing with facts both historical and culinary, the ultimate guide to the choosing of knives, their care and upkeep, and their optimal use.
This book fills a real gap in the field of cook-bookery. I, a serious amateur cook, have been cooking for over forty years now, and yet, in forty years of watching television cooking shows and reading cookbooks (of which I own some thirty), I have never before seen any teacher or TV chef relate - really relate in any serious and systematic, way - to this most important of all our cooking tools, at least not until the present illuminating book.
One could be forgiven for expecting such a book to offer mere dry factual knowledge on the subject, but in fact it is excitingly written and lavishly illustrated, and Weinstein's style has a flow and a sweep that pull the reader along from page to page, like a good detective novel, from slicing through dicing, to mincing to filleting to fabricating - yes, fabricating - a chicken. The accompanying DVD, furthermore, is graphic and extremely well presented.
I have seen Norman Weinstein in the classroom. He is an inspiring teacher, who wears his prodigious erudition lightly, and enlivens his classes with a quick and warm sense of humor. That same encyclopedic knowledge, sympathy and warmth come across in his book as well.
And one last note: following Weinstein's instructions I sat down for an hour with a sharpening stone and sharpened all my knives to an edge the like of which I have not ever gotten from the "professionals".
While this may not be the only cookbook you will ever want, it certainly is the only knife book you will ever need.
Harvey B.
Extremely well illustrated, comfortable pace and layout, great for beginners
This is written from the perspective of someone who has only really started to cook beyond the means of frying eggs and microwaving whatever I could get my hands on over the past year, and realizing how important knife skills are in really becoming an effective cook.
For someone who is relatively new to the kitchen, and beginning to work more with an increasing variety of produce, this book is an excellent start.
For starters, the photographs are top notch. Not only are they in beautiful colour and spaciously laid out, but the appropriate (and necessary) steps are photographed, which is not always the case.
Even when describing multiple cutting techniques for one single product (e.g. onions, tomatoes), every technique is comfortably laid out over a series of pages, rather than rushed into a more cramped, difficult to read format over fewer pages.
The video is well produced, and although I wish I could have seen EVERY technique demonstrated, I understand why it would have been impossible to do so. Techniques I have found myself using frequently are the ones he demonstrates. The two I also found most useful are the video on fabricating chicken (no matter how many pictures I look at from a large number of different books, there is no substitute for seeing someone actually doing it), and carving a chicken (which is not described in his book).
As you can tell, if all of these techniques sound like "Mickey Mouse" endeavours to you, then this book is certainly NOT for you. But if the simple task of carving up a chicken and properly dicing an onion has always eluded you, then this book will not only teach you that in magnificent fashion, but so many other skills you didn't know you needed but definitely will.
I compared this book to two others, but picked this one for the following reasons:
- Knife Skills Illustrated: A User's Manual (Hertzmann) - I just enjoyed the photographs and simpler, more concise and comfortable layout better in Weinstein's book.
- Knife Skills: In the Kitchen (Trotter) - lots of big names attached to this book, the pictures are stellar, and the smaller size of the book actually was more appealing to me, as the Weinstein book is a bit on the large side, especially once you open it up and want to lay it down on the kitchen counter as you work. However, Weinstein is a professional instructor, and I found that his ability to teach (which is what you want out of this book, not the ability to concoct earth shattering recipes - which this leads to, hopefully!) really shines.
Plus, the Trotter book did not break down each product into its own section in as much detail, and the smaller format, although appearing easier to handle, did not allow for the more spacious, comfortable, and easier to read layout (especially when you have it on the table while you are working!) that the Weinstein book afforded.
Content wise, both are comparable. Both have a few techniques which the other does not cover, but Weinstein does a better job teaching the ESSENTIAL techniques which you know you will absolutely be using on a regular basis.
MOST BASIC - no real "mastery"
I was misled by the title of the book "MASTERING Knife Skills". I was hoping to find a text and DVD that illustrates, well, MASTERY of the craft, such as how to de-bone a whole chicken, how to fabricate a crown roast, or other MASTER knife skills. I was not prepared for a history of knives in the bronze and iron age (p. 13), pictures of knives from 1886 (p. 17) or pictures of 11 kinds of honing steels (p. 43). Elementary, my dear Norman! BASIC knife techniques only start on page 78, and go on for the next 100 pages with slicing vegetables and fruit (a very few are creative, but it's not MASTERY). Fabricating poultry, meat and fish are covered in only 39 pages. The DVD is a long-winded show of how to slice celery and carrots, and ends with a show of ripping apart a chicken with bare hands. Slushy and messy. (kitchen shears would have done nicely). The DVD does not cover any other meats or fish). Considering the cost of the book, and shipment costs half around the world, it was a non-performing investment. Change the title to MOST BASIC, and it would be worth a few extra stars.
