OK, why a book of nothing but tips? Because that's where all the really slick, really useful, and really fun stuff is. It's true! If we're looking through a book and we see the word "Tip" we're all immediately drawn to it, because we know we're about to learn something great. Maybe it's an undocumented keyboard shortcut, a hidden inside secret, or just a faster, better way to do something we do every day. The only problem with the tips in these books is, there's never enough of 'em. That is, until now.

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.

A great collection of eBooks available with the TutsPlus Premium Membership
- All eBooks are in PDF format.
- Some of them have .mobi and epub editions for mobile users.
- Ebook covers in .png files.
- Exercise files accompany some ebooks in various formats (html, psd, gif etc.)