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.
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