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.
Author: Jeffrey J. Zimmerman
Publisher: John Wiley & Sons
Release Date: 2012-05-15
First published in 1958, "Diseases of Swine, Tenth Edition" is a fully revised and updated version of this classic reference. Now published in association with the American Association of Swine Veterinarians, the Tenth Edition adds new knowledge throughout in a reorganized format to provide more intuitive access to information. With chapters written by more than 150 of the foremost experts in the field, "Diseases of Swine" remains the premier source of comprehensive information on swine production, health, and management for swine health specialists of all disciplines and at any level of expertise, including veterinarians, researchers, and students. Featuring a new content organization designed for improved navigability, the Tenth Edition adds chapters on the cardiovascular system, diagnostic tests and test performance, food safety and zoonotic diseases, show and pet pigs, and the most current information on both long-recognized and emerging pathogens. "Diseases of Swine, Tenth Edition" is an indispensable resource 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 consistency and chapter organization, an expanded index, and a complete list of tables Authored and edited by internationally recognized experts in their fields Includes new chapters on the cardiovascular system, diagnostic tests and test performance, food safety and zoonotic diseases, show and pet pigs, and newly emerged pathogens Now published in association with the American Association of Swine Veterinarians
Author: Sur La Table
Publisher: Andrews McMeel Publishing
Release Date: 2008-10-21
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.
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.
Author: Peter Hertzmann
Publisher: W. W. Norton & Company
Release Date: 2007
Instructs home cooks on basic knife skills, providing hundreds of step-by-step illustrations for both left- and right-handed users, in a guide that includes coverage of knife and cutting-board selection, as well as the steps for mastering such techniques as mincing, julienne slicing, and carving.
A step-by-step guide for the home cook on how to choose and use knives. 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.
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.
Author: Tim Hayward
Publisher: Hardie Grant Publishing
Release Date: 2016-11-03
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.
Author: Rudolf Dick
Publisher: Schiffer Pub Limited
Release Date: 2015-03-28
Genre: Crafts & Hobbies
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.
Author: Jeffrey Elliot
Publisher: Robert Rose Incorporated
Release Date: 2010-01-01
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.
Author: John Juranitch
Release Date: 1985
Genre: Sharpening of tools
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.
Author: Jonah Berger
Publisher: Simon and Schuster
Release Date: 2013-03-05
Genre: Business & Economics
New York Times bestseller What makes things popular? If you said advertising, think again. People don’t listen to advertisements, they listen to their peers. But why do people talk about certain products and ideas more than others? Why are some stories and rumors more infectious? And what makes online content go viral? Wharton marketing professor Jonah Berger has spent the last decade answering these questions. He’s studied why New York Times articles make the paper’s own Most E-mailed List, why products get word of mouth, and how social influence shapes everything from the cars we buy to the clothes we wear to the names we give our children. In this book, Berger reveals the secret science behind word-of-mouth and social transmission. Discover how six basic principles drive all sorts of things to become contagious, from consumer products and policy initiatives to workplace rumors and YouTube videos. Contagious combines groundbreaking research with powerful stories. Learn how a luxury steakhouse found popularity through the lowly cheese-steak, why anti-drug commercials might have actually increased drug use, and why more than 200 million consumers shared a video about one of the seemingly most boring products there is: a blender. If you’ve wondered why certain stories get shared, e-mails get forwarded, or videos go viral, Contagious explains why, and shows how to leverage these concepts to craft contagious content. This book provides a set of specific, actionable techniques for helping information spread—for designing messages, advertisements, and information that people will share. Whether you’re a manager at a big company, a small business owner trying to boost awareness, a politician running for office, or a health official trying to get the word out, Contagious will show you how to make your product or idea catch on.