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One of his book's illustrations shows a small board with a central cutting blade and other small perpendicular blades to cut vegetables into thin sticks." Their web site explains, "The first illustrated culinary book was published in 1570 by Bartolomeo Scappi, who was Pope Pius VI's cook. Bron-Coucke, the maker of a crème de la crème French mandoline, surmises that mandolines have been around since the 1500s. Long before Cuisinart was a household name, mandolines were making home cooks look like pros.

To make tiny diced vegetables that are ideal for soups and garnishes, use the julienne blade first, and then use a knife to dice by cutting them crosswise.

To julienne vegetables into perfectly even lengths, cut them crosswise into the length you prefer before slicing them with the mandoline.

To hold a Japanese mandoline in place, set it on a damp folded towel or in a steadied bowl.

If you're not using the safety guard, protect yourself by wrapping a towel around your hand or invest in a pair of Teflon or Kevlar gloves. It's better to have a little left over than to run the risk of cutting yourself.

Don't worry about waste when using a mandoline.

Hard cheeses can also be grated with a mandoline.

Roots such as turnips should first be partially cooked. Firm fruits such as apples, pears, lemons and limes also work well. Choose from firm vegetables such as raw fennel, carrots, onions, potatoes, taro root, celery root, cucumbers, daikon, zucchini and cabbage.