|
An Edge in the Kitchen: The Ultimate Guide to Kitchen Knives -- How to Buy Them, Keep Them Razor Sharp, and Use Them Like a Pro | 
 enlarge | Author: Chad Ward
Publisher: William Morrow Cookbooks
Category: Book
List Price: $34.95
Buy New: $21.09
You Save: $13.86 (40%)
New (34) Used (4) from $17.47
Rating:  9 reviews
Sales Rank: 19672
Media: Hardcover
Pages: 240
Number Of Items: 1
Shipping Weight (lbs): 1.5
Dimensions (in): 9.2 x 7.5 x 1.1
ISBN: 0061188484
Dewey Decimal Number: 641.589
EAN: 9780061188480
ASIN: 0061188484
Publication Date: June 1, 2008
Availability: Usually ships in 24 hours
| |
| Similar Items:
|
| Editorial Reviews:
Product Description
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.
|
| Customer Reviews: Read 4 more reviews...
 The Ultimate Knife Resource June 18, 2008
David Smith (High Point, NC)
6 out of 8 found this review helpful
As an amateur cook, I appreciate how the book has been written. Easy enough for an amateur to understand and detailed enough to satisfy the most demanding of knife users. I found it to be informative, interesting, a terrific source of information and an insight into how professional knives are used and cared for.
As a professional butcher block builder, I found his detailed information is right on the money and very detailed.
When you buy the book, be prepared to be informed and educated and be ready to laugh out loud at his wit and humor.
A Must For Your Kitchen Library June 18, 2008
Michael Miles (Houston, Texas, United States)
5 out of 5 found this review helpful
With a measured dose of wry humor and thoughtful commentary, Chad Ward debunks the myths and dispels the mysteries of the most essential, yet misunderstood, and under appreciated tool in the kitchen, the humble cook's knife. Whether you're a seasoned home cook, a confused beginner, or a professional cook, you'll undoubtedly benefit from Mr. Ward's comprehensive knowledge which he freely shares in an unintimidating, easily understood style. Bridging the chasm between professional culinary texts and the limited information available to the home cook in various cookbooks, he covers all the critical subjects associated with choosing, using, maintaining, sharpening, and even cleaning up after using a good knife. This book will make a fine, if not essential addition to the reference library of your favorite cook, knife enthusiast, or anyone who simply wants to know more about how to use and maintain the knives in his or her kitchen.
Best book on the subject June 18, 2008
Cast Iron Chef (Tracy, CA)
4 out of 13 found this review helpful
This is an unusual review for me to write as I am anxiously awaiting my copy of this book and have only read previews of it so far. I'm a participant on Knifeforums and have seen this author's work evolve partially through his participation on this forum as well as Fred's Foodie Forum but mostly from his own hard work and research. I can tell you WITHOUT DOUBT that Chad's writing style is exceptional - clear, consise and based on an incredible amount of research. His breadth of knowledge on the subject should make this book a classic. He is both authoritative and easy to read.
I would highly recommend this book as a 'must have' for anyone who uses a knife in a kitchen, spanning the rookie amateur home chef to the most accomplished of professional chefs. The knowledge contained in this book will propel your skills in the kitchen to a higher level, no matter what your favorite cuisine. Your understanding of knife design, knife types and their uses and related topics like cutting board hygeine, knife sharpening (a particular interest of mine), etc etc will be greatly enhanced. Rest assurred that this book represents the lastest state of knowledge on all topics it covers.
A great resource June 18, 2008
KenA
4 out of 6 found this review helpful
An excellent resource that is already a reference I keep returning to. It covers all the bases: it contains a buyers guide, a sharpening guide and an overview of essential knife skills.
A good read too -- Mr. Ward has a good sense of humor and a concise writing style. Overall, highly recommended.
Great kitchen resource June 26, 2008
Joseph Cilinceon (Lexington, KY)
1 out of 1 found this review helpful
I read this book cover to cover in a single sitting. I found it easy to read and understand as well as a few laughs along the way. This book will become a permanent resource in my kitchen library for a long time. I highly recommend this book to any one with and interest in kitchen cutlery, cutting boards, knife cuts, maintenance of both knives and cutting boards with even a few recipes included. It is also a great resource for suppliers of various related goods and services.
|
|
|
|
| |
