Knife skills are core to formal culinary training, and students spend a great deal of time learning and practicing the proper use and care of knives. Chef Lumb has compiled a useful and visually appealing work that adds to the growing number of titles on this most basic chef skill. In the first part, she covers topics such as safe practices, knife anatomy, caring for knives, and an introduction to core cutting methods. In the second section, she addresses cutting methods for a variety of foods, organized by food type, like fruit, meat and poultry, and even pastries. Each section begins with a useful introduction and includes step-by-step instructions. Verdict Overall, this is a well-organized, easy-to-use, and nicely illustrated reference that will prove helpful for any aspiring cook. One caveat: it is written for the right-handed cook; lefties may want to try Peter Hertzmann's Knife Skills Illustrated.-Lisa A. Ennis, Univ. of Alabama at Birmingham Lib. Copyright 2009 Reed Business Information.