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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 […]

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 […]

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 […]

The American Shuffle

How a Change in 17th Century French Knifemaking Led to the Uniquely American Style of Eating

Another example of how knives have shaped culture is the unique American habit of switching the fork from the left hand to the right and back as we eat. Ever wonder why we do this awkward […]

Kitchen Knives Changed the World

Why write a book about kitchen knives? Because kitchen knives changed the world. Because they are the oldest and most important tool known to humankind. As Michael Symon wrote in A History of Cooks and Cooking, “The use of knives does not depend on culture, it is culture.” If you include our pre-human […]