Hardcover. Why are most of us so woefully uninformed about our kitchen knives? We are intimidated by our knives when they are sharp, annoyed by them when they are dull, and quietly ashamed that we do.Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 230 pages. 0.862. Bookseller Inventory #
Why are most of us so woefully uninformed about our kitchen knives? We are intimidated by our knives when they are sharp, annoyed by them when they are dull, and quietly ashamed that we don't know how to use them with any competence. For a species that has been using knives for nearly as long as we have been walking upright, that's a serious problem. An Edge in the Kitchen is the solution, an intelligent and delightful debunking of the mysteries of kitchen knives once and for all. If you can stack blocks, you can cut restaurant-quality diced vegetables. If you can fold a paper airplane, you can sharpen your knives better than many professionals.
Veteran cook Chad Ward provides an in-depth guide to the most important tool in the kitchen, including how to choose the best kitchen knives in your price range, practical tutorials on knife skills, a step-by-step section on sharpening, and more——all illustrated with beautiful photographs throughout. Along the way you will discover what a cow sword is, and why you might want one; why chefs are abandoning their heavy knives in droves; and why the Pinch and the Claw, strange as they may sound, are in fact the best way to make precision vegetable cuts with speed and style.
An Edge in the Kitchen is the one and only guide to the most important tool in the kitchen.
About the Author:
Chad Ward has been a writer and cook for more than twenty years. To date, more than three hundred thousand people have taken Chad's online knife sharpening class on eGullet.org. His writing has appeared in publications such as Best Food Writing and Aviation International News. He lives in North Carolina.
Title: An Edge in the Kitchen: The Ultimate Guide ...
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Book Description Condition: Good. Sound copy that may show minimal signs of wear or previous ownership. Seller Inventory # 3IIEN30030AQ
Book Description HarperCollins Publishers. Hardcover. Condition: Very Good. A copy that has been read, but remains in excellent condition. Pages are intact and are not marred by notes or highlighting, but may contain a neat previous owner name. The spine remains undamaged. At ThriftBooks, our motto is: Read More, Spend Less. Seller Inventory # G0061188484I4N00
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Book Description Hardback. Condition: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged. Seller Inventory # GOR005197019
Book Description HarperCollins Publishers Inc, 2008. HRD. Condition: New. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Seller Inventory # GB-9780061188480
Book Description William Morrow Cookbooks. Hardcover. Condition: New. New copy - Usually dispatched within 2 working days. Seller Inventory # B9780061188480
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Book Description HarperCollins 2008-06-05, New York, 2008. hardback. Condition: New. Seller Inventory # 9780061188480
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Book Description WILLIAM MORROW & COMPANY INC, United States, 2008. Hardcover. Condition: Good. Dust Jacket Condition: Good. HARDCOVER Legendary independent bookstore online since 1994. Reliable customer service and no-hassle return policy. General. Book: USED, Good. Dust Jacket: Good. Bookseller Inventory # 06978006118848004. Seller Inventory # 06978006118848004