An Edge in the Kitchen - Chad Ward

An Edge in the Kitchen

By Chad Ward

  • Release Date - Published: 2010-12-14
  • Book Genre: Beverages
  • Author: Chad Ward
Our rating: 5/5 stars

4.5 Score: 4.5 (From 5 Ratings)

An Edge in the Kitchen Chad Ward read online review & book description:

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.

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Posted Reviews

  • Fascinating read

    By Nujaheb
    With almost no cooking skills to brag about, I've nevertheless been fascinated by the how and why of cooking. Books like On Food and Cooking are extremely interesting and a must read. An Edge in the Kitchen falls in that category. Who knew there was so much baseless opinion out there? Dows that 16 knife Henckel block set really do the job for you? Chad cuts (yes) through it all to give it to you straight. Read this, especially if you appreciate engineering, technique and knowing what separates good equipment from bad.

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