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Edge in the Kitchen : The Ultimate Guide to Kitchen Knives--How to Buy Them, Keep Them Razor Sharp, and Use Them Like a Pro by Chad Ward (2008, Hardcover)

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Edge in the Kitchen : The Ultimate Guide to Kitchen Knives, How to Buy Them, Keep Them Razor Sharp, and Use Them Like a Pro, Hardcover by Ward, Chad; Regan, Bryan (PHT), ISBN 0061188484, ISBN-13 9780061188480, Brand New, Free shipping in the US Instructs home cooks on assembling and maintaining a kitchen knife collection, in an anecdotal reference that shares practical guidelines on everything from knife history and cutting techniques to sharpening and storing.

About this product

Product Identifiers

PublisherHarperCollins

ISBN-100061188484

ISBN-139780061188480

eBay Product ID (ePID)63439678

Product Key Features

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

Number of Pages240 Pages

LanguageEnglish

TopicBeverages / Alcoholic / Wine, Military / Weapons, Methods / Canning & Preserving, Methods / Baking

Publication Year2008

IllustratorYes

GenreCooking, History

AuthorChad Ward

FormatHardcover

Dimensions

Item Height1 in

Item Weight24.3 Oz

Item Length9.4 in

Item Width7.6 in

Additional Product Features

Intended AudienceTrade

LCCN2009-277183

Dewey Edition22

ReviewsA definitive guide for buying knives....[An Edge in the Kitchen] covers everything you need to know and more., Chad Ward offers all you need to know....A lot of knife wisdom served with a splash of wit and a sprinkle of trivia make this a book you'll want to read from cover to cover as well as to prop up by your knife block., "You'll be hard pressed to find as succinct and complete a collection of wisdom on the topic as this masterful volume from cook and writer Ward. He covers nearly everything...giving cooks all the information they need....This book [is] as indispensable as the tools themselves." -- Publishers Weekly (starred review) "Chad Ward...has written a handsome volume on knives and everything you might want to know about them, and about using them....It's not only filled with good info put together with a good design, the writing is lively as well." -- Michael Ruhlman, author of The Making of a Chef, The Soul of a Chef, and The Elements of Cooking "A definitive guide for buying knives....[An Edge in the Kitchen] covers everything you need to know and more." -- Lynne Rossetto Kasper, cookbook author and host of The Splendid Table "This year has already seen the publishing of several good knife books. Add [An Edge in the Kitchen] to the list....Ward...has crafted a book that is instructional and deep...as well as highly readable." -- Tampa Tribune Chad Ward offers all you need to know....A lot of knife wisdom served with a splash of wit and a sprinkle of trivia make this a book you'll want to read from cover to cover as well as to prop up by your knife block. -- Sara Moulton, host of Sara's Secrets, "You'll be hard pressed to find as succinct and complete a collection of wisdom on the topic as this masterful volume from cook and writer Ward. He covers nearly everything...giving cooks all the information they need....This book [is] as indispensable as the tools themselves." (Publishers Weekly (starred review)), Chad Ward...has written a handsome volume on knives and everything you might want to know about them, and about using them....It's not only filled with good info put together with a good design, the writing is lively as well., This year has already seen the publishing of several good knife books. Add [An Edge in the Kitchen] to the list....Ward...has crafted a book that is instructional and deep...as well as highly readable., You'll be hard pressed to find as succinct and complete a collection of wisdom on the topic as this masterful volume from cook and writer Ward. He covers nearly everything...giving cooks all the information they need....This book [is] as indispensable as the tools themselves.

TitleLeadingAn

Dewey Decimal641.589

SynopsisWhy 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., Informative and engaging, filled with humorous anecdotes and secret tips from a veteran cook, An Edge in the Kitchen includes everything cooks need to know about knives, from their origins and proper use, to selecting and storing. In this essential guide that is part history, part user's manual, Chad Ward offers a mix of practical information--from sections on choosing kitchen knives to tutorials on knife skills and sharpening--and intriguing lore that illuminates how kitchen knives have shaped, and been shaped, by cuisine and culture. Interweaving information on food safety as well as hands-on instruction for techniques including chopping, dicing, and slicing, and filled with quotes and anecdotes from celebrity chefs such as Anthony Bourdain, Iron Chef star Masaharu Morimoto, and Sarah Moulton, food writers and master knifemakers, this is the one-and-only guide to this chef's essential., 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.

LC Classification NumberTS380.W345 2008