I saw this in paperback at Rizzoli's in Milan and bought it even though it was in Italian. Now I have it in hardcover in English. This book can make you more efficient in the kitchen. The photos have superimposed arrows to add the desired motion to the illustration of hand position. The accompanying text supplements the figures. It's just what you need unless you went to cooking school and learned your technique there.One piece of advice: ignore the material on sharpening knives. Instead get Murray Carter's Advanced Blade Sharpening DVD and a couple of wet stones.