An Edge in the Kitchen

Seattle food writer Matthew Amster-Burton has posted a very kind review of An Edge in the Kitchen on his blog, Roots and Grubs. I like Matthew’s writing a lot. Definitely spend some time exploring his essays on food and fatherhood. Matthew’s shoestring fries were the inspiration for me to start experimenting with my own french fry style, which ended up in the Knife Skills Workout section of my book. Thanks, Matthew!

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 the mind of a chef and the business of commercial cooking. He is also the co-authored The French Laundry Cookbook with Thomas Keller and the utterly brilliant Charcuterie: The Craft of Salting, Smoking and Curing with Brian Polcyn. To say I’m flattered would be a grave understatement.

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.