An Edge in the Kitchen: The Ultimate Guide to Kitchen Knives
US $8.00US $8.00
May 24, 03:34May 24, 03:34
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An Edge in the Kitchen: The Ultimate Guide to Kitchen Knives
US $8.00
ApproximatelyPHP 446.31
Condition:
Very Good
A book that has been read but is in excellent condition. No obvious damage to the cover, with the dust jacket included for hard covers. No missing or damaged pages, no creases or tears, and no underlining/highlighting of text or writing in the margins. May be very minimal identifying marks on the inside cover. Very minimal wear and tear.
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Shipping:
US $4.63 (approx PHP 258.30) USPS Media MailTM.
Located in: Cathedral City, California, United States
Delivery:
Estimated between Mon, 9 Jun and Thu, 12 Jun to 94104
Returns:
30 days return. Buyer pays for return shipping. If you use an eBay shipping label, it will be deducted from your refund amount.
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eBay item number:235928652211
Item specifics
- Condition
- ISBN
- 9780061188480
About this product
Product Identifiers
Publisher
HarperCollins
ISBN-10
0061188484
ISBN-13
9780061188480
eBay Product ID (ePID)
63439678
Product Key Features
Book Title
Edge in the Kitchen : The Ultimate Guide to Kitchen Knives--How to Buy Them, Keep Them Razor Sharp, and Use Them Like a Pro
Number of Pages
240 Pages
Language
English
Topic
Beverages / Alcoholic / Wine, Military / Weapons, Methods / Canning & Preserving, Methods / Baking
Publication Year
2008
Illustrator
Yes
Genre
Cooking, History
Format
Hardcover
Dimensions
Item Height
1 in
Item Weight
24.3 Oz
Item Length
9.4 in
Item Width
7.6 in
Additional Product Features
Intended Audience
Trade
LCCN
2009-277183
Dewey Edition
22
Reviews
A definitive guide for buying knives....[An Edge in the Kitchen] covers everything you need to know and more., Chad Ward offers all you need to know....A lot of knife wisdom served with a splash of wit and a sprinkle of trivia make this a book you'll want to read from cover to cover as well as to prop up by your knife block., "You'll be hard pressed to find as succinct and complete a collection of wisdom on the topic as this masterful volume from cook and writer Ward. He covers nearly everything...giving cooks all the information they need....This book [is] as indispensable as the tools themselves." -- Publishers Weekly (starred review) "Chad Ward...has written a handsome volume on knives and everything you might want to know about them, and about using them....It's not only filled with good info put together with a good design, the writing is lively as well." -- Michael Ruhlman, author of The Making of a Chef, The Soul of a Chef, and The Elements of Cooking "A definitive guide for buying knives....[An Edge in the Kitchen] covers everything you need to know and more." -- Lynne Rossetto Kasper, cookbook author and host of The Splendid Table "This year has already seen the publishing of several good knife books. Add [An Edge in the Kitchen] to the list....Ward...has crafted a book that is instructional and deep...as well as highly readable." -- Tampa Tribune Chad Ward offers all you need to know....A lot of knife wisdom served with a splash of wit and a sprinkle of trivia make this a book you'll want to read from cover to cover as well as to prop up by your knife block. -- Sara Moulton, host of Sara's Secrets, "You'll be hard pressed to find as succinct and complete a collection of wisdom on the topic as this masterful volume from cook and writer Ward. He covers nearly everything...giving cooks all the information they need....This book [is] as indispensable as the tools themselves." (Publishers Weekly (starred review)), Chad Ward...has written a handsome volume on knives and everything you might want to know about them, and about using them....It's not only filled with good info put together with a good design, the writing is lively as well., This year has already seen the publishing of several good knife books. Add [An Edge in the Kitchen] to the list....Ward...has crafted a book that is instructional and deep...as well as highly readable., You'll be hard pressed to find as succinct and complete a collection of wisdom on the topic as this masterful volume from cook and writer Ward. He covers nearly everything...giving cooks all the information they need....This book [is] as indispensable as the tools themselves.
TitleLeading
An
Dewey Decimal
641.589
Synopsis
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., 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., 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.
LC Classification Number
TS380.W345 2008
Item description from the seller
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- o***o (3440)- Feedback left by buyer.Past monthVerified purchaseGreat all the way around. Thanks.
- a***r (274)- Feedback left by buyer.Past monthVerified purchaseFast shipping, just as described, thank you very much :)
- a***j (527)- Feedback left by buyer.Past monthVerified purchaseGood experience
- 6***h (536)- Feedback left by buyer.Past monthVerified purchaseHappy with purchase and seller. Beautiful condition. Prompt shipper. Well packaged. Thx!
Seller feedback (7,576)
This item (1)
All items (7,576)
- o***o (3440)- Feedback left by buyer.Past monthVerified purchaseGreat all the way around. Thanks.
- a***r (274)- Feedback left by buyer.Past monthVerified purchaseFast shipping, just as described, thank you very much :)
- a***j (527)- Feedback left by buyer.Past monthVerified purchaseGood experience
- 6***h (536)- Feedback left by buyer.Past monthVerified purchaseHappy with purchase and seller. Beautiful condition. Prompt shipper. Well packaged. Thx!