The Ultimate Guide to Kitchen Knives—How to Buy Them, Keep Them Razor Sharp, and Use Them Like a Pro
Author: Chad Ward
Publisher: Harper Collins
Why are most of us so woefully uninformed about our kitchen knives? We are intimidated by our knives when they are sharp, annoyed by them when they are dull, and quietly ashamed that we don't know how to use them with any competence. For a species that has been using knives for nearly as long as we have been walking upright, that's a serious problem. An Edge in the Kitchen is the solution, an intelligent and delightful debunking of the mysteries of kitchen knives once and for all. If you can stack blocks, you can cut restaurant-quality diced vegetables. If you can fold a paper airplane, you can sharpen your knives better than many professionals. Veteran cook Chad Ward provides an in-depth guide to the most important tool in the kitchen, including how to choose the best kitchen knives in your price range, practical tutorials on knife skills, a step-by-step section on sharpening, and more——all illustrated with beautiful photographs throughout. Along the way you will discover what a cow sword is, and why you might want one; why chefs are abandoning their heavy knives in droves; and why the Pinch and the Claw, strange as they may sound, are in fact the best way to make precision vegetable cuts with speed and style. An Edge in the Kitchen is the one and only guide to the most important tool in the kitchen.
In "Knives Cooks Love," trusted cookware authority Sur La Table teams up with writer Jay to guide chefs of all levels so their knives will last a lifetime. The nuances between knife blades and handles are discussed, and numerous cutting techniques are showcased. These skills are then put to the test with more than 20 knife-essential, tantalizing recipes.
The Essential Guide to the Most Important Tools in Your Kitchen (with DVD)
Author: Norman Weinstein
As the number of gourmet home kitchens burgeons, so does the number of home cooks who want to become proficient users of the professional-caliber equipment they own. And of all kitchen skills, perhaps the most critical are those involving the proper use of knives. Norman Weinstein has been teaching his knife skills workshop at New York City’s Institute of Culinary Education for more than a decade—and his classes always sell out. That’s because Weinstein focuses so squarely on the needs of the nonprofessional cook, providing basic instruction in knife techniques that maximize efficiency while placing the least possible stress on the user’s arm. Now, Mastering Knife Skills brings Weinstein’s well-honed knowledge to home cooks everywhere. Whether you want to dice an onion with the speed and dexterity of a TV chef, carve a roast like an expert, bone a chicken quickly and neatly, or just learn how to hold a knife in the right way, Mastering Knife Skills will be your go-to manual. Each cutting, slicing, and chopping method is thoroughly explained—and illustrated with clear, step-by-step photographs. Extras include information on knife construction, knife makers and types, knife maintenance and safety, and cutting boards, as well as a 30-minute instructional DVD featuring Weinstein’s most important techniques.
The Definitive Guide to Knives, Knife Care, and Cutting Techniques, with Recipes from Great Chefs
Author: Josh Donald
Publisher: Chronicle Books
Sharp is a knife skills class in book form and an introduction to the best knives you can buy from all over the world. From a premier knife purveyor and go-to knives expert, this comprehensive guide details the elements of buying and caring for good knives, including sharpening and knife skills. Step-by-step instructions and photography cover a range of techniques with 15 recipes from great chefs—including Stuart Brioza of State Bird Provisions and Melissa Perello of Frances—which feature all the cuts that mark an accomplished cook. Sharply packaged with a textured cover, a foil spine, and more than 150 striking photographs of knifemakers, coveted knives, and beautiful food, this is the cookbook, handbook, and visual journey for anyone wanting to hone their skills in the kitchen.
In this book, Krish Seetah uses butchery as a point of departure for exploring the changing historical relationships between animal utility, symbolism, and meat consumption. Seetah brings together several bodies of literature - on meat, cut marks, craftspeople, and the role of craft in production - that have heretofore been considered in isolation from one another. Focusing on the activity inherent in butcher, he describes the history of knowledge that typifies the craft. He also provides anthropological and archaeological case studies which showcase examples of butchery practices in varied contexts that are seldom identified with zooarchaeological research. Situating the relationship between practice, practitioner, material and commodity, this imaginative study offers new insights into food production, consumption, and the craft of cuisine.
Anyone who wants to cook-- either professionally or at home-- needs to know how to use a knife. Holding and using knives correctly will not only help you work more safely, but also enable you to work faster, making you much more efficient in the kitchen.
How a Few Simple Lessons Transformed Nine Culinary Novices Into Fearless Home Cooks
Author: Kathleen Flinn
Publisher: Penguin Group USA
Describes how a classically-trained chef instructed nine amateur cooks on the principles of preparing simple, healthy foods, recounting how she helped them to make over their kitchens and master basic culinary skills.
Sales of Japanese kitchen knives are booming in the U.S. But how many people have the skills to use these superbly-crafted tools to full advantage? Now, internationally renowned chef Hiromitsu Nozaki shares his expertise and insights in a book that will help anyone who owns a Japanese knife to maximize its performance. In Japanese Kitchen Knives, Nozaki teaches the reader how to use usuba, deba and yanagiba, the three main traditional Japanese knives. He explains many essential techniques, such as the importance of understanding blade angle and point of force, and illustrates these lessons by working with ingredients familiar to western readers, like carrots and rainbow trout. Color photos and Nozaki's commentary further clarify the process, and the pictures are taken from the chef's perspective for easier understanding (most other books take photos from the reverse perspective). Each technique is accompanied by recipes that require its use, and all recipes are very simple, using easy-to-acquire ingredients. Other sections include a look at artisanal Japanese knife-making and information on sharpening, storing and identifying the variety of Japanese knives. Specialty knives are shown on location, from the unique unagi eel knife in an unagi specialty restaurant to the colossal tuna filleting knife in Tsukiji fish market.
Techniques For Carving Boning Slicing Chopping Dicing Mincing Filleting
Author: Marianne Lumb
Publisher: Chartwell Books
Good knife skills can be the most important ingredient in preparing a dish. Mastering professional knife skills makes a cook not only faster but safer as well. Kitchen Knife Skills shows the home cook how to choose and care for knives, how to keep them sharp and how to make the best use of their most important features. This comprehensive guide details the standard professional techniques used by chefs the world over, allowing the home cook to work just like the professionals -- quickly, effectively and stylishly. Detailed, step-by-step photos and instructions show how to prepare anything in the kitchen, including: -Vegetables -Fruits -Herbs -Poultry and meat -Fish -Bread and cakes From filleting a fish to fanning a piece of fruit, every knife and knife skill is described in detail in this outstanding resource book. Using this guide, anyone can cook like a professional chef.
Knife is a love-letter to this essential culinary tool - its form, history and creation. The knife can be the most functional utensil or the most exquisite piece of design - avid collectors pay jaw-dropping sums for a piece of Japanese hand-crafted steel, made according to traditions that date back thousands of years. Through interviews with knife-makers, chefs and collectors, acclaimed food writer Tim Hayward explores how the relationship between cook and blade has shaped the both the knife itself, and the ways we prepare and eat food all over the world. From Damascus blades to Chinese cleavers and sushi knives, at the heart of Knife is a fascinating guide to 40 different types of knife, each with its own unique story, detailed description and stunning photographs. Lavishly illustrated and designed, and as cool, personal and desirable as the most intricately crafted deba, Knife opens up the world of this most covetable of culinary implements.
Jeffrey J. Zimmerman,Locke A. Karriker,Alejandro Ramirez,Kent J. Schwartz,Gregory W. Stevenson
Author: Jeffrey J. Zimmerman,Locke A. Karriker,Alejandro Ramirez,Kent J. Schwartz,Gregory W. Stevenson
Publisher: John Wiley & Sons
First published in 1958, Diseases of Swine, Tenth Edition isa fully revised and updated version of this classic reference. Nowpublished in association with the American Association of SwineVeterinarians, the Tenth Edition adds new knowledge throughout in areorganized format to provide more intuitive access to information.With chapters written by more than 150 of the foremost experts inthe field, Diseases of Swine remains the premier source ofcomprehensive information on swine production, health, andmanagement for swine health specialists of all disciplines and atany level of expertise, including veterinarians, researchers, andstudents. Featuring a new content organization designed for improvednavigability, the Tenth Edition adds chapters on the cardiovascularsystem, diagnostic tests and test performance, food safety andzoonotic diseases, show and pet pigs, and the most currentinformation on both long-recognized and emerging pathogens.Diseases of Swine, Tenth Edition is an indispensableresource for anyone interested in swine health. Key features Detailed, comprehensive coverage of swine production, health,and management Presented in a more navigable format, with improved consistencyand chapter organization, an expanded index, and a complete list oftables Authored and edited by internationally recognized experts intheir fields Includes new chapters on the cardiovascular system, diagnostictests and test performance, food safety and zoonotic diseases, showand pet pigs, and newly emerged pathogens Now published in association with the American Association ofSwine Veterinarians
The ideal guide for knifemakers, collectors, culinary professionals, and more, this book teaches multiple methods for making your blades as sharp as new—or even sharper. Starting with the theoretical foundations and mechanics of sharpening a blade, the authors then provide step-by-step instructions for honing various types of knives with V-sharpeners, guided systems, rapid sharpeners, diamond files, sharpening steels, traditional stones, wet grinding, and belt sanders. Each process is illustrated with pictures and offers practical instruction, including methods suited for challenging blades like serrated blades and knives with wavy or convex cuts. Finally, there is a section on the proper ways to test the sharpness of a blade. Suitable for all skill levels, and complete with detailed diagrams, this is the sharpening guide for all knife owners and users.
This is the ultimate guide to sharpening with traditional waterstones for all owners of Japanese knives. Provided are step-by-step instructions on proper knife sharpening accompanied by over 120 color photos, plus black and white graphics for clarity. Details on the care for all major blade types are also provided, along with expert advice on the use of solid, abrasive materials, and steel. Important information on care for the waterstones is also provided to keep your sharpening stones useful for many years. Readers learn how to make knives sharp and obtain their very best performance. The expert, Dr. Rudolf Dick, explains special Japanese knives, helps you choose the correct sharpening stones, and provides a detailed guide for sharpening practice. A chapter on the pinnacle of sharpening, polishing Japanese swords, completes the standard work for all users and friends of Japanese knives.
Sharp tools work better! If you've never experienced the pleasure of using a really sharp tool, you're missing one of the real pleasures of woodworking. In The Perfect Edge, the mystery of the elusive sharp edge is solved by the long-time sharpening expert and tool maker Ron Hock. You'll soon find how easy and safe hand tools are to use. This book covers all the different sharpening methods so you can either improve your sharpening techniques using your existing set-up, or determine which one will best suit your needs and budget. Ron shows you the tricks and offers expert advice to sharpen all your woodworking tools, plus a few around-the-house tools that also deserve a perfect edge.
History's first technical book ever written on the subject of sharpening. THE RAZOR EDGE BOOK OF SHARPENING by John Juranitch is the result of over 30 years of dedicated research and study on the subject of cutting edges. Prior to the publication of his book there was virtually no written information available about sharpening. THE RAZOR EDGE BOOK OF SHARPENING dispels old wives tales, and covers topics such as sharpening stones, proper angles, sharpening axes, fishooks, chainsaws and much more.