Last Minute Christmas Book for a Foodie in Your Life

I previously wrote about my friend Chad Ward‘s great book, An Edge in the Kitchen, which discusses everything you’d ever want to know about knives, but if you’re looking for a gift for someone who’s into food, then get this book.  I’m not going to tell you how great it is, I’ll leave it to the experts. Slate.com named it one of the best books of 2008 (not just food books, ALL books). The Chicago Tribune named it one of the best food books of 2008. We have an “award-winning’ book writer in our midst, so pick up a copy, go to Chad’s website, and drop him a note, telling him how much you love it.  Heck, if he has time, he may even offer to sign it for you!

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4 Responses to Last Minute Christmas Book for a Foodie in Your Life

  1. burgeoningfoodie says:

    Is this a book for people who want to learn knife technique? Or is it geared more toward the make-ups of different knives, how to buy one, how to sharpen and why you use certain knives for certain tasks?

  2. Varmint says:

    This is a book that covers all of the above. Plus, it’s written with a sense of humor, so it’s not just a technical manual by any means.

  3. Chad says:

    Thanks for the plug, Dean!

    Burgeoningfoodie, the first section of the book gives you some insights into how knives are made and how to buy good ones at a variety of price ranges. The middle section of the book, including the 48-page color section, is all about basic knife skills. The last section of the book is about how to keep your knives in peak condition, including everything from the proper method for steeling to basic sharpening to a sharpening master class. It is intended as an all-in-one resource for purchasers of kitchen knives.

    With that said, however, if you are looking for a straight knife skills book, Norman Weinstein’s “Mastering Knife Skills” (http://www.amazon.com/Mastering-Knife-Skills-Essential-Important/dp/1584796677/) is a better bet. His purchasing and sharpening sections are less in-depth but the skills portion covers a greater variety of techniques in more depth. By all accounts he is a very good instructor and a nice guy. It all depends on what you are looking for.

    Take care.
    Chad

  4. burgeoningfoodie says:

    Thank you to both your responses. I was away in NYC trying to sample as many restaurants (and pastry shops) as I could… unfortunately the cold weather didn’t help. I don’t want to get too indepth with knife skills. Just want to be better at slicing, dicing and lyonnaising an onion (they are slipper as heck).

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