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“If you cut yourself, you are going too fast or you are not focused” Sara Moulton, Executive Chef Gourmet magazine, author of Sara’s Secrets for Weeknight Meals I don’t cut myself often. But I am in commercial kitchens regularly, I have kids (one of whom the ER docs know by name), and I [...] Received a very kind mention on Michael Ruhlman’s blog. He lists An Edge in the Kitchen as one of his Books Worth Reading and Using. For those who don’t know, Ruhlman is the author of The Elements of Cooking, The Making of a Chef and several other books which offer keen insights into [...]
One of Bob Kramer’s gorgeous custom Damascus chef’s knives. There were many highlights at the 2008 Blade Show in Atlanta, including dinner with Murray Carter and an intimate group of his colleagues and supporters. The biggest surprise of the show, however, was the announcement of Shun’s collaboration with [...] “An Edge in the Kitchen” received a starred review in Publishers Weekly. LIFESTYLE An Edge in the Kitchen: The Ultimate Guide to Kitchen Knives Chad Ward. Morrow, $34.95 (240p) ISBN 9780061188480 Though humans have been using knives for about two and a half million years, you’ll be hard pressed to find as succinct and complete [...] Jason Perlow and I had a lengthy conversation about kitchen knives when he was in Raleigh. The result has just been posted on his award winning foodie website, Off the Broiler. You can listen to the podcast while you peruse photos of my less than immaculate kitchen. |
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