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The Zwilling J. A. Henckels Complete Book of Knife Skills: The Essential Guide to Use, Techniques and Care Spiral-bound – Sep 23 2010


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Customers buy this book with The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs CDN$ 26.33

The Zwilling J. A. Henckels Complete Book of Knife Skills: The Essential Guide to Use, Techniques and Care + The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
Price For Both: CDN$ 50.12

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Product Details

  • Spiral-bound: 400 pages
  • Publisher: Robert Rose; Spi edition (Sept. 23 2010)
  • Language: English
  • ISBN-10: 0778802566
  • ISBN-13: 978-0778802563
  • Product Dimensions: 26.4 x 21.4 x 3.9 cm
  • Shipping Weight: 1.1 Kg
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (5 customer reviews)
  • Amazon Bestsellers Rank: #24,614 in Books (See Top 100 in Books)


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1 of 1 people found the following review helpful By Julian Davi on April 24 2011
Format: Spiral-bound
It's a nice book, with cool techniques from basic to advanced ones. The knives history is also a plus! Some cuts are easy, but some you need to practice a little bit more and, by the end, eat all the knowledge...
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By John Michaud on Jan. 22 2014
Format: Spiral-bound Verified Purchase
Clear easy to read and understand. Though the pictures were great and showed exactly how to go about cutting things properly. Passed it on to my son to read and he agreed, said it saved him from a few cuts and allowed him to prepare food quicker and easier.
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Format: Spiral-bound Verified Purchase
This is an Awesome book... I Love it, recommend it for any cook. It has full detail of everything you need to know.
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Format: Spiral-bound Verified Purchase
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 dull mind!

Recommended.
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By Karen on April 23 2012
Format: Spiral-bound Verified Purchase
Book is well put together and shows all of the basic cuts. I like how there are pictures and very well laid out instructions for everyting. Was a bit disapointed that it didn't have a lot of information on anything beyond the basics. Would have loved to have seen more about decorative cuts for example, but I suppose that wasn't the intention of the book. Overall, a great resource!
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