“Almost every recipe begins with an instruction: cut up a chicken, slice an onion, mince some garlic, dice a few tomatoes, or maybe peel an avocado. Yet few cooks–even good ones–possess the basic knife skills to do these tasks effectively. Whether you’re a four-star chef or an at-home beginner, Knife Skills Illustrated will show you how with step-by-step drawings and instructions. Once you acquire these skills, cutting becomes a part of the pleasure of cooking. What’s more, the flavors and texture of your finished dishes will be enhanced. This comprehensive guide fills a gaping void in the literature of cooking.” – How a microtopic in cooking has impact on the endresult. Like, how bad options to choose from can break a complete experience.