Most of us have a favorite knife we like to use but how much do we really know about it or how to use it properly? Zwilling J.A. Henckels Complete Book of Knife Skills: The Essential Guide to Use, Techniques & Care is a new book, really delving into the fundamentals of this most noble of kitchen tools.

The book covers everything you could ever want to know about cutlery, from basic vegetable cuts to creative garnishes to boning Zwilling J.A. Henckels Complete Book of Knife Skills: The Essential Guide to Use, Techniques & Caremeat and everything in-between. There is even a chapter that provides background information and photos on all the types of knives available, how they are used and how to care for them.

Some examples of what readers will learn include:

–          How to hold a chef’s knife
–          How to hold your guide hand
–          Cutting a chicken into eight pieces
–          Boning a leg of lamb
–          Scaling fish
–          Shucking oysters

Practice makes perfect, especially with knife skills.  Jeffrey Elliot is a firm believer that “If you know your ingredients and you know your methods and techniques, you’ll be able to cook virtually anything.”

ABOUT THE AUTHORS

Jeffrey Elliot is a graduate of the Culinary Institute of America and has been a chef at Le Cirque and Le Bernardin in New York.  He worked for Share Our Strength, a non-profit organization dedicated to eradicating childhood hunger in North America, organizing Taste of the Nation events in 20 cities across the US and Canada.

James P. DeWan is a chef, culinary instructor and award-winning food writer.  His Chicago Tribune column, Prep School, is now in its fifth year and he serves on the culinary faculty at Kendall College in Chicago.  He lives in Chicago.

Zwilling J.A. Henckels, based in Solingen, Germany, was founded in 1731 and today is one of the world’s leading manufacturers of premium cutlery, flatware, cookware, scissors and kitchen gadgets.  www.zwillingus.com.