Top positive review
Useful information, but a few minor nits
on March 13, 2004
This book covers, quite well and with clear black and white photographs, the basics of using kitchen knives. The chapters are Basics, Care, Cuts, Vegetables & Fruits, Meat & Poultry, Fish & Shellfish, Summary, Glossary, and Index. The "food" chapters are broken into sections, each section shows how to cut a particular type of vegetable, fruit, meat, etc.
I'm not wild about the font selection, it is tiring to read for extended passages, however, because most of the book consists of
fairly short paragraphs and enumerated steps, it is acceptable.
The section on sharpening is too short, you will want to go elsewhere if you need to learn how to achieve and maintain a really sharp edge. The part on using a steel is, in my opinion, questionable. Edges are commonly damaged by their use. Don't consider using a coarse or regular cut steel on a good knife. If you must steel, use a light touch with a smooth or fine cut.
French names are given for most of the various cutting techniques. It would be useful to include a pronunciation guide.