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Resources: Module 02 — Knife Skills and Prep

Verified resources for knife skills, knife maintenance, and mise en place workflow.

Books

  1. "Jacques Pépin: New Complete Techniques" — Comprehensive step-by-step photography of every classical knife cut. Essential visual reference for this module. [Verify: confirm current edition and publisher]

  2. "Knife Skills Illustrated" by Peter Hertzmann — A dedicated guide to knife technique with clear diagrams. [Verify: confirm author, title, and publisher]

Cross-Topic References

  • [[culinary-patisserie/modules/01_introduction]] — knife safety and grip foundations
  • [[culinary-patisserie/modules/03_stocks-and-sauces]] — mirepoix and aromatics in stocks
  • [[culinary-patisserie#glossary]] — brunoise, julienne, chiffonade, dégorger