ZWILLING J.A. HENCKELS COMPLETE BOOK OF KNIFE SKILLS
ZWILLING J.A. HENCKELS COMPLETE BOOK OF KNIFE SKILLS
by Jeffrey Elliot and James P. DeWan
Robert Rose
October 2010
$34.95/spiral bound
Photographs by Al MacDonald
ISBN-13: 978-0778802563
Contact: Trina Kaye
TrinaKaye@tkopr.com
310-915-0970
Almost every recipe starts with a knife. Proper knife handling is an integral skill for any chef, whether in a restaurant or in a home. Not only is safety a concern, but skilled knife wielders can chop, slice, and form food to the right size for uniform cooking and dazzling presentations. In the THE ZWILLING J.A. HENCKELS COMPLETE BOOK OF KNIFE SKILLS authors Jeffrey Elliot and James P. DeWan explain how to properly work a knife, no matter what you’re preparing. From fruit to meat to veggies, each skill is accompanied by full-color, step-by-step photographs. Soon even beginning cooks will be able to cut like the pros in this useful guide from trusted knife manufacturer ZWILLING J.A. HENCKELS
About the Authors
Jeffrey Elliot is a graduate of the Culinary Institute of America and has cooked at Le Cirque and Le Bernardin in New York. He is director of culinary relations for Zwilling J.A. Henckels, Demeyere and Staub as well as the brand ambassador and executive chef for Zwilling J.A. Henckels U.S. He lives in New York City.
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 has served on the culinary faculty at Kendall College in Chicago. He lives in Chicago, Illinois.
