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
Seiten
2008
William Morrow Cookbooks (Verlag)
978-0-06-118848-0 (ISBN)
William Morrow Cookbooks (Verlag)
978-0-06-118848-0 (ISBN)
Contains illustrated instruction alongwith history, anthropology, humour and kitchen science. This book includes information from a guide to choosing kitchen knives to practical tutorials on knife skills and a section on sharpening. It also contains quotes and anecdotes from celebrity chefs such as Tony Bourdain.
Entertaining and engaging, filled with humorous anecdotes and secret tips from a veteran cook's point of view, Chad Ward intelligently and delightfully debunks the mystery of kitchen knives once and for all. The vast majority of us are woefully uninformed about our knives, even intimidated by them. Interweaving illustrated, hands-on instruction with history, anthropology, humour and kitchen science, "An Edge in the Kitchen" is the only book on kitchen knives you will ever need. Filled with practical information - from a guide to choosing kitchen knives to practical tutorials on knife skills and an in-depth section on sharpening - readers will not only learn how to pick and use knives, but also gain an understanding of how kitchen knives have been shaped by cuisine and culture, and vice versa.Focused on practical use - from food safety to chopping, dicing, and slicing-and filled with quotes and anecdotes from celebrity chefs such as Tony Bourdain, ("Iron Chef") Masaharu Morimoto, and Sarah Moulton, food writers Russ Parsons ("How to Read a French Fry"), and Michael Ruhlman ("The Making of a Chef", "The Soul of a Chef"), and and master knifemakers Murray Carter and Bob Kramer, "An Edge in the Kitchen" will certainly give you just that.
Entertaining and engaging, filled with humorous anecdotes and secret tips from a veteran cook's point of view, Chad Ward intelligently and delightfully debunks the mystery of kitchen knives once and for all. The vast majority of us are woefully uninformed about our knives, even intimidated by them. Interweaving illustrated, hands-on instruction with history, anthropology, humour and kitchen science, "An Edge in the Kitchen" is the only book on kitchen knives you will ever need. Filled with practical information - from a guide to choosing kitchen knives to practical tutorials on knife skills and an in-depth section on sharpening - readers will not only learn how to pick and use knives, but also gain an understanding of how kitchen knives have been shaped by cuisine and culture, and vice versa.Focused on practical use - from food safety to chopping, dicing, and slicing-and filled with quotes and anecdotes from celebrity chefs such as Tony Bourdain, ("Iron Chef") Masaharu Morimoto, and Sarah Moulton, food writers Russ Parsons ("How to Read a French Fry"), and Michael Ruhlman ("The Making of a Chef", "The Soul of a Chef"), and and master knifemakers Murray Carter and Bob Kramer, "An Edge in the Kitchen" will certainly give you just that.
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.
| Erscheint lt. Verlag | 5.6.2008 |
|---|---|
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 187 x 232 mm |
| Gewicht | 993 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken |
| ISBN-10 | 0-06-118848-4 / 0061188484 |
| ISBN-13 | 978-0-06-118848-0 / 9780061188480 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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