Knife Skills: How to Carve, Chop, Slice, Fillet

Carve and chop, slice and dice, fillet and bone safely and to perfection in your own kitchen.

Which knives are best for carving a roast or filleting a fish? What's the best way to keep knives sharp? How does the way you cut vegetables affect their flavour? You'll find answers to all these questions and many more.

Michelin-starred chefs Marcus Wareing, Shaun Hill, and Charlie Trotter - with acclaimed food writer and cooking instructor Lyn Hall - show, with the help of with clear, step-by-step photos, how to choose your tools, sharpen your talents, and master every knife technique you'll need. Packed with advice and insider tips, Knife Skills is the hands-on manual that really gives you the edge.

Review: An excellent book... clear, step-by-step pictures cover all manner of meat, fish and fowl. * Evening Standard *