Comments on: Michael Ruhlman’s Books Worth Reading & Using

By: John Glasscock

John Glasscock — Sun, 31 Aug 2008 14:58:30 +0000

Just read “Edge”. Concise, easy to follow, very sound advice. I’ve read a lot of instruction books/pamphlets/tip sheets on sharpening one’s own knives and you have nailed it! The only thing missing from your book that I would have found useful is a chart for the major good brands of knives listing Rockwell ratings, weight, balance point, blade dimensions and shape, and handle style.

I’ve been on eGullet for over a year and have been following some of the discussion there and find this book to be an excellent distillation of the commentary there. Ruhlman’s endorsement, based on his sound judgment and excellent writing is great, as his books should be required reading for every cook, professional or just a home cook.

Well done, Chad!

By: Chad

Chad — Fri, 27 Jun 2008 02:19:45 +0000

Thanks, Christian! That was exactly the slot I was going for (with a little humor thrown in).

By: Christian

Christian — Sun, 22 Jun 2008 15:04:36 +0000

Saw Ruhlman’s recommendation and immediately placed an order on amazon. Looks like you wrote exactly the book I’m looking for!

Good luck and thanks for writing what is destined to be wedged on my kitchen bookshelf between McGee’s “On Food and Cooking” and Pepin’s “La Technique”.

All the best,
Christian

By: ntsc

ntsc — Wed, 18 Jun 2008 14:23:19 +0000

And I will be ordering your book on his recomendation.

I saw something you posted on Mouthfuls and followed the crumbs back here.