Good knife skills are the most important ingredient in every recipe - knowing the right knife to use for each task, and how to use it, will make your cooking faster, safer, stylish and fun. Whether you are dicing an onion, filleting a fish, shucking an oyster or slicing melba toast, this book will tell you which knife to use and the correct method of preparation to enable professional results. Step-by-step photographs and instructions will teach you how to prepare anything in the kitchen, from chopping chives finely and making pineapple rings to a trimmed rack of lamb and shredded duck. Standard professional techniques used by chefs the world over are shown in detail, allowing you to work quickly, stylishly and tackle anything your kitchen throws at you. About the author Marianne Lumb is an internationally renowned and acclaimed chef. Ascribed as having an exquisite palate by the legendary French chef of our day. Her considerable talent has taken her to the most illustrious restaurants and private homes around the world - as far afield as New York, Sydney and London. Classically trained at the much-applauded Gravetye Manor, West Sussex, she is a former teacher at Leith's School of Food and Wine, a food consultant and a member of The Guild of Food Writers.