The lightening pace and artistic ease of a professional chef preparing food in a

working kitchen can appear intriguing, and yet quite intimidating, to many of us.

Increasingly popular culinary holidays and cookery schools in the UK, the US, and on

the Continent are waking up to the fact that people are curious about the knife skills

they see celebrity chefs use on TV and now want to learn more, but many classes book

up too quickly and can have long waiting lists.

This book provides an effective and authentic solution to the frustrations that aspiring

chefs and cooks may feel. By making a wide variety of cutting techniques easy to

understand and simple to follow, Knife Skills enables any enthusiast to learn lifelong

skills at their own pace. A good understanding of how to chop, slice, dice, fillet,

or bone raw ingredients will make all the difference to the way you prepare food, the

speed at which you work, how evenly a dish cooks, and how good your food tastes.

Good knife skills are fundamental to great cooking; Knife Skills is a practical yet

personal masterclass in successful food preparation by three Michelin-starred chefs

— Charlie Trotter, Marcus Wareing, and Shaun Hill — together with Lyn Hall from the

renowned La Petite Cuisine School of Cooking.