I’m sorry I missed this when it first came out, but better late than never. This is a great review from the website Om Nom Nomnivore.
This book is quite bluntly, amazing. Chad has done such a good job in demystifying the whole world of professional-grade cutlery. The entire book is written to be the [...]
“An Edge in the Kitchen” received a starred review in Publishers Weekly.
LIFESTYLE An Edge in the Kitchen: The Ultimate Guide to Kitchen Knives Chad Ward. Morrow, $34.95 (240p) ISBN 9780061188480 Though humans have been using knives for about two and a half million years, you’ll be hard pressed to find as succinct and complete [...]
This heavy rubber cutting board from Sani-Tuff is only used for raw proteins — nothing else. Food Borne Illnesses
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 [...]
Raleigh food blogger, attorney, and man about town Dean McCord has written a very kind preview of “An Edge in the Kitchen” titled These are the Days of Our Knives on his blog, VarmintBites. Dean writes about dining, home cooking, family, and the Triangle’s burgeoning food movement. His cobbler recipe is also top notch. Definitely [...]
The first review is in. The good folks at OnlyKnives.com have just posted a glowing review of An Edge in the Kitchen:
If you’ve spent any time at all researching kitchen knives, you quickly realize that there’s a lot of disinformation out there. Myths, misperceptions and outright lies abound. Chad attempts to debunk some of [...]
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 [...]
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 [...]
The cover is finally up on Amazon, in all its tomato red glory. While you’re waiting patiently for me to get my act together you can, if you are so inclined, pre-order the book so that it will be delivered as soon as it is published.
Here’s the live link to “An Edge in [...]