so, i took a 4 hour knife skills class recently and picked up some invaluable tips. it's really changed my cooking, and i think taking the live class was very helpful- seeing the techniques in front of me, then getting to practice them with guidance gave me a far better understanding than reading a book or watching a video would have.
so, now that i have a basic understanding of knife skills and knife care, i find myself trying to figure out what the best way to chop/dice/julienne certain fruits or veggies or herbs would be. and i don't have any books that are heavier on food than technique. can anyone recommend a book that has a good discussion of knife skills, with instructions/ideas for cutting different items? one of the CIA texts? that big larousse tome?