eGullet Q&A (and excerpt)

The good folks at eGullet.org, one of the Internet’s top food discussion sites, are hosting an author’s Q&A with yours truly. There is an excerpt from the book detailing the most common myths about kitchen knives (the illustration above is a hint). There is also a free forum to ask questions, rave about the book […]

Coming Soon: Technique of the Week and more

Things are still perking along behind the scenes here at Edge in the Kitchen world headquarters. I’m told that the printing gnomes have nearly finished their jobs. The finished books should be coming off the presses today, well ahead of the June 10 on-sale date. I’m certain there will be Harry Potter-like midnight sharpening & […]

The FBI (FoodBorne Illnesses) & How to Avoid Them

This heavy rubber cutting board from Sani-Tuff is only used for raw proteins — nothing else. Food Borne Illnesses Background There are thousands of viruses and pathogens and millions of bacteria swarming in, on and around us at all times. E. Coli, as a matter of fact, is a natural and necessary inhabitant of the […]