Knife Skills An Illustrated Kitchen Guide to Using the Right Knife the Right Way. A Storey BASICS® Title

Good knife skills are key to feeling confident and comfortable in the kitchen. Chef Bill Collins teaches you how to wield cooking knives properly, so you can slice, peel, bone, and dice with ease. Illustrated step-by-step instructions show you how to cut and carve seafood, poultry, meats, and produce of all kinds. In addition to profiling the best uses for a variety of knife types, Collins includes tips for using other sharp kitchen tools like graters, vegetable peelers, and mandolins. Get ready to chop away!

Bill Collins is the author of Making & Using Caramel, How to Make Chocolate Candies, Knife Skills, and Making & Using Vinegar. A graduate of the Cambridge School of Culinary Arts, he cooked at the old Ritz-Carlton Hotel in Boston and directed new product development at Harbor Sweets (Salem, Massachusetts) prior to establishing Chef Bill, Inc., in 2001. He has been a professional chef, a personal chef, a food industry consultant, and a cooking instructor, giving classes everywhere from community colleges to Whole Foods to Stonewall Kitchen. As Chef Bill, he has written newspaper columns on kitchen skills. He lives in Pelham, Massachusetts.

• Chef's Knife
• Paring Knife
• Utility Knife
• Offset Handle Serrated Deli Knife
• Bench Scraper
• Optional Knives

• Comfort and Balance
• Where to Buy
• Knife Quality

• Washing and Storing
• Sharpening
• Why Cutting Boards Matter

• Carving a Turkey
• Other Poultry, Meat, and Fish
• Fruits and Vegetables
• Baked Goods

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