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Good book on Knifework?

Olav | Jul 21, 200502:02 AM

Hi all,

I would like to improve my "knife work", to basically be able to chop like the big dogs I see on TV. A nice julienne with uniform sized slices, etc. I know a lot of it is mandolined, but I'd like to do it the old fashioned way. I saw a book on amazon called "Professional Chef's Knife Kit" but it got mixed reviews. Also heard that a good source is Jacques Pepin's La Technique (from like the late 70s) and can be found used.

Anyone have a recommendation?

Thanks in advance!

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