An Edge in the Kitchen

Mark your calendars and set your DVRs, I’ll be on the CBS Early Show the morning of Thursday, July 17. I’m not sure which segment of the show I’ll be on yet. Things are still a little loose at this point. I believe I’ll be demonstrating the Onion Cheat, the quick and easy way to dice an onion without fear.

That same afternoon I’ll be taping an interview with WHYY’s A Chef’s Table. That should be a lot of fun. Unfortunately my local NPR affiliate doesn’t carry it, so I have to listen to the shows online. I’ll post the air date as soon as I know it.

Last week I taped a short segment for Lynne Rossetto Kasper’s The Splendid Table, which should air some time at the end of July or early August. I’ll keep everybody posted on the date once I know more. I’ve been a fan of the show for years, so the adrenaline spike from doing the interview caused me to completely talk over Lynne a couple of times. Luckily, she is just as warm and gracious in person as she is on the air.

There is also an Associated Press feature or review of “An Edge in the Kitchen” that’s supposed to hit the AP wires this week. I haven’t seen anything yet, but keep your fingers crossed. I know nothing more than that. Hope they liked it.

Can you say, “low budget”?

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 & garnishing parties at bookstores worldwide as the eager masses count down the minutes until the store can officially sell the book.</p> <p style=”>There are big plans for the website, including a redesign to feature some of Bryan Reagan’s great photography from the book. Here’s what’s coming in the next few weeks:

• Technique of the Week: Each week will feature a new technique or skill — from chiffonade to sharpening — fully illustrated with step-by-step photographs and detailed instructions. You’ll be a julienning genius in no time.
• Blade Show Roundup: I’ll be in Atlanta at the world’s largest cutlery expo May 30 through June 1. Some of the best custom kitchen knife makers in the world will be there, including Murray Carter, Shosui Takeda and Shinichi Watanabe. I’ll bring home photos, interviews and reports from the show on the latest in kitchen cutlery.
• My Knives: I’m frequently asked what knives I use in the kitchen. I’ve owned nearly every chef’s knife in existence and have settled on a select collection that ranges from the exotic to the pedestrian. I’ll give you the guided tour.
• Video! I’m working on a series of brief knife skills videos for the site. You’ll be enthralled by their low-budget charm.

A cook should be aware of his or her own habits and style because knives always adjust as they are used by a particular person. They adapt to that person. Masaharu Morimoto, from An Edge in the Kitchen.