Edge in the Kitchen, An: The Ultimate Guide to Kitchen Knives: How to Buy Them, Keep Them Razor Sharp, and Use Them Like a Pro

Ward, Chad

ISBN 10: 0061188484 / ISBN 13: 9780061188480

Published by William Morrow Cookbooks, 2013

About this Item

3rd ptg.; 9-1/8" tall x 7.25"; x + 230 pages including index; b/w photos; orange dust jacket is in new clear protective mylar.

Seller Inventory # 185999

Bibliographic Details

• Title: Edge in the Kitchen, An: The Ultimate Guide to Kitchen Knives: How to Buy Them, Keep Them Razor Sharp, and Use Them Like a Pro
• Publisher: William Morrow Cookbooks
• Publication Date: 2013
• Language: English
• ISBN 10: 0061188484
• ISBN 13: 9780061188480
• Binding: Hard Cover
• Illustrator: Bryan Regan, photos
• Edition: 5th or later Edition
• Condition: vg
• Dust Jacket Condition: vg
• Book Type: Hardcover (dj)
• Seller catalogs:
  • Food & Entrtnng

About this title

Synopsis

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.