Knives Cooks Love
Selection. Care. Techniques. Recipes.
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|Format: ||Hardcover, 180 pages|
|Other Information: ||colour illustrations, frontispiece|
|Published In: ||United States, 21 October 2008|
Get a knife that's balanced and weighted for you. There's no reason you shouldn't get fitted for a knife the way you get fitted for . . . a dress, a suit, or a pair of skis." -Tom Douglas, Seattle chef and restauranteur Sur La Table's "Knives Cooks Love" focuses on some of the most versatile tools in the kitchen-knives. "Knives Cooks Love" offers instructions on how to buy and care for knives, and how to properly chop, dice, and slice with them to create delicious dishes. Consider this Knives 101-lessons on everything you need to know to make your experiences behind the blade more straightforward, efficient, and enjoyable. In "Knives Cooks Love," trusted cookware authority Sur La Table teams up with writer Sarah Jay to guide chefs of all levels so their knives will last a lifetime. The nuances between knife blades and handles are discussed, as well as cutting surfaces and an array of sharpeners and honers. Numerous cutting techniques are also showcased with step-by-step instructions and photographs. These skills are then put to the test with more than 20 knife-essential, tantalizing recipes like Mango-Cucumber Salsa, Mediterranean-Style Mussels with Fennel and Tomatoes, Arroz con Pollo with Chorizo and Capers, and Bread and Butter Pudding with Rum and Crystallized Ginger. Readers will learn what to look for when purchasing quality knives, the best culinary uses for each knife variety, as well as how to properly clean and store them. With sidebar advice from renowned chefs, including tips, tricks, and notes on their favorite knives, "Knives Cooks Love" is the ultimate guide to choosing and using the most important tool in the kitchen.
About the Author
Sur La Table is the trusted authority when it comes to all things cooking related. Sur La Table entices aficionados and curious beginners alike with its amazing selection of cookware, bakeware, tools, cookbooks, and cooking school programs designed to make any cook's life easier. They have coauthored nine cookbooks including" The Art and Soul of Baking" (2008), which received the 2009 IACP Cookbook Award for Baking, was chosen by "Gourmet" magazine as a book club selection, and was nominated for 2009 baking book of the year by the James Beard Foundation." Baking Kids Love" (2009) was also nominated for a 2010 IACP Cookbook Award for Kids/Family Cookbooks. The original store and headquarters are in Seattle, Washington. Sarah Jay was the executive editor of "Fine Cooking" magazine before becoming a freelance food writer and editor. She is now a contributing editor to the magazine. A former newspaper reporter, Sarah has published articles in numerous publications, including the "New York Times," the "Washington Post," and "Saveur." She received a master's degree in journalism from Columbia University and is a graduate of Brown University. She lives in New York City with her husband, two daughters, and a drawer full of very sharp knives.
Andrews McMeel Publishing|
27.28 x 20.02 x 2.26 centimetres (1.04 kg)|
15+ years |