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“An Edge in the Kitchen” received a starred review in Publishers Weekly. LIFESTYLE This heavy rubber cutting board from Sani-Tuff is only used for raw proteins — nothing else. 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 [...] 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 these [...] 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 little move? [...] 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 the Kitchen” [...] |
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