Learn Knife Skills with the Zwilling J. A. Henckels Complete Book

A Saxton: this gift was very well received.

United Kingdom on Oct 11, 2023

Jamie: I bought this for my teen for her cooking lessons. The pages are good quality, detailed, and excellent photographs. We love the spiral bound pages. The book stays nice and flat on kitchen counter.

United States on Jul 15, 2023

DR: Fundamental information well and easily presented.

I also appreciate the tips on tools and general techniques professional chefs use to work efficiently in the kitchen.

United States on Jul 03, 2023

Mike Morris: Clear instructions with good pictures to illustrate techniques.

Canada on Mar 25, 2023

cook hobbyist: I had to cut from bottom to top about 16-20 pages that were folded together AND had to unstick many more pages from the rings area. Tread slowly and it all is good since pages are good quality. Very great content! Ordered another for my son. Hope he is luckier.

United States on Jan 30, 2023

AmazonCustomer: If you are going to cook you must know how to use and care for your knives. This book has all you might need to know! I originally bought this for my teen grandson who wants to cook like a chef (not go to culinary school, but just cook really well). Then I decided to keep it for myself and lend it to him. Highly recommend.

United States on Jan 08, 2023

Kent Young: Using the various culinary knives appropriately and with skill is an absolute necessity in any kitchen. Whatever one’s current expertise, this book will hone it to a higher level and advance that skill to, for me, an unimaginable height. Since using those knives is an integral part of cooking, this book should be required reading along side any and all basic, general cook books, from Betty Crocker to Better Homes And Garden and Fanny Farmer. Two thumbs up!

United States on Dec 27, 2022

PEI Buyer: Useful skill used for daily food preparation at our home. We are a couple who cooks for ourselves and invited guests.

Canada on Aug 26, 2022

Flushedphoenix: This book is full of pictures and descriptions that help you use your knives to their fullest.

The first section offers advice on choosing your knives admittedly with a slant to the knives produced by the writer but the majority of the advice is very unbiased and very clear. This section also offers a very good section on keeping your knives in tip top condition - telling you the difference between Oil stones, water stones, diamond stones, ceramic stones, steels and the uses of each one as well as how to use them.

Section 2 is how a professional kitchen differs to a home kitchen but how you can utilise this in a house to make things easier. How to hold your knifes safely and how to guide the knives so that you don't cut yourself with them.

Section 3 - Basic Vegetable cuts - sticks, dice, chiffonade, rondelle etc and where you would utilise these stir fries, soups.

Section 4 - Cutting of specific fruit and vegetables showing you which techniques from the previous chapter is best for which vegetable in which situation - several vegetables can use several techniques depending on what you want the end product to be

Section 5 - Cutting poultry -...

United Kingdom on May 23, 2013

Scottie: In an attempt to improve my knife skills I have bought a few books in the last 12 months. None compare to this one and some are simply a total waste of money.

Whilst this book is far from perfect it does cover just about every thing from the basics (some of which I already know but still more that I did not) through the areas which I know I don't know (sic) and hope to learn, to fancy cuts which I may look at going forward but do not feature in my required repertoire right now. So pretty much all things to all cooks and potential Chefs alike.

There's some interesting background of the history and variation of knives too plus an important "how to use this book' feature.

There are a couple of contentious areas too such as cutting an Avocado in the palm of your hand (NOT for the novice or a slightly over ripe avocado (the skin weakens with ripeness!)) but with a degree of common sense most readers can see the hazards. To be honest if one doesn't already have some knife sense make sure you read and understand Chapter 2 thoroughly or it may be best to stick to a food processor. Apparently a dull knife is a dangerous knife but not as dangerous as a sharp knife and a...

Canada on Jan 18, 2013