Knife Skills (Hardcover) by Trotter, Charlie
Hardcover; Published 3/17/2008; 224 Pages; ISBN 9780756633912
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Written by three Michelin-starred chefs: Charlie Trotter, Marcus Wareing, and Shaun Hill, this book covers every cutting technique-chopping, slicing, dicing, carving, filleting-for every relevant ingredient: meat, fish, shellfish, vegetables, herbs, and fruit. As more and more men are taking up cooking as a hobby-and they are particularly intent on perfecting their knife skills-and knife skills classes become more and more popular at cooking schools, this is the perfect time for a book geared for the layman (and laywoman) cook at home.
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A good way to quickly chop leafy herbs like basil is to do a chiffonade. This simply means to stack the leaves on top of each other, then roll horizontally and slice with a sharp knife.