Knives Cooks Love: Selection. Care. Techniques. Recipes

Overview

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 ...

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Overview

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.

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Editorial Reviews

Library Journal

Most home cooks tend to be protective of their knives and often claim to be highly knowledgeable of the knife world. This book from Sur La Table and food writer Jay is slightly obsessive; it goes into shocking detail about each type of knife from the few countries that produce the best of the best. There is the obligatory section, "A Blade for Every Purpose," that describes each type of knife and its possible uses, which is the best part of the book. Another helpful portion addresses how to buy a knife, which has comprehensive explanations on such weighty points as blade anatomy and blade material. The lay reader will like the simple sections on how to chop, peel, and dice a variety of foods. The recipes that are included are basic for the most part and slightly uninspiring (e.g., mango-cucumber salsa). Recommended for academic libraries with a large collection of culinary arts materials.
—Claire A. Schaper

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Product Details

  • ISBN-13: 9780740770029
  • Publisher: Andrews McMeel Publishing
  • Publication date: 10/21/2008
  • Pages: 192
  • Sales rank: 1,470,838
  • Product dimensions: 7.80 (w) x 10.60 (h) x 0.90 (d)

Meet 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.

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Sort by: Showing 1 Customer Reviews
  • Posted July 30, 2010

    A Great book..

    This is a wonderful book. I decided to buy it because it lets you read a bit and it sounded pretty interesting. When I received it, it was beautiful, the first thing that came to my mind. I started reading about history of knives, then the main producers and blade types, how different materials affected the cut, and I was hooked.
    Later on you start learn about the the utility of a knife, you're taught how to recognize the use by it's shape, and by it's type (chef's knife, paring knife, etc., and by it's origin European or Japanese).
    Knife shopping is the next topic on the table. Honing and sharpening skills are next on the row, followed by proper care tips.
    Finally you get to the cutting techniques which are divided by type of meat, vegetable and technique. These all include related food recipes that sound simple and gorgeous, I haven't baked them yet, but I intend to do so soon.

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