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" Sharp : "
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BL
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| Record Number
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554606
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b383157
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| Main Entry
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Josh Donald
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| Title & Author
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Sharp : : the Definitive Guide to Knives, Knife Care, and Cutting Techniques, with Recipes from Great Chefs.
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| Publication Statement
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La Vergne : Chronicle Books LLC,, 2018.
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(286 pages)
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| ISBN
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1452163219
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: 9781452163215
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| Contents
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Cover Title Copyright Contents Introduction How I Came to Know and Love Knives Chapter 1 A History of Edged Tools in the West and East Stone Bronze Iron Steel in the West Steel in Japan Bernal Cutleryâ#x80;#x99;s Steel Chapter 2 Europe Western Knives Primer Chef Knife French Chef Knife German Chef Knife English Chef Knife Slicer Carving Sets English and American Carving Sets French Carving Set San Francisco Carving Set Utility Knives Office, Utility, Paring Knife Butchery Knives Bread Knives The Netherlands Boscher The Evolution of the Chef, Abridged Thiers. The History of Knives in ThiersThe Rise of the Chef Knife in Thiers Solingen Rudolph Broch Rohrig Forge The Robert Herder Company Anatomy of Single Bevel Anatomy of Double Bevel Forging a Gyuto with Shehan Prull Chapter 3 Japan Traditional Japanese Knives Western-Style Japanese Knives The Art and Origin of Japanese Smithing Black Sands and the Tatara Japanese Knives vs. Western Knives Sakai and the Evolution of Knives in Japan Open Borders, Changing Tastes, More Knives Enter the Gyuto The Santoku The People Ashi Hamono Kyoto Yozo Dobashi SanjÅ#x8D; Shigeyoshi Iwasaki. Tsukasa and Mutsumi HinouraYoshikane Wakui Chapter 4 Sharpening The Sharpening Process A Look at Dullards Assessing the Edge Sharpness Blade Geometry and Thickness Behind the Edge Assessing Thickness The Steel and the Edge The Stones Natural Japanese Fine Whetstones Choosing a Grit Size What to Consider When Choosing a Grit Size Sharpening a Double-Bevel Knife Setting the Bevels Removing Scratches Avoid Awkward Motions Thinning a Knife How to Know If Your Knife Needs Thinning Testing a Sharpened Blade Sharpening a Single-Bevel Knife Getting Started. A Word on Finishing GritsChapter 5 Methods and Recipes Knife Skills and Strategy with Bernal Cutleryâ#x80;#x99;s Sam Rezendes Using the Pinch Grip The Push Cuts The Classic Push Cut The Rocking Push Cut The Pull Cuts The Slice The Pulling Score Cut The Paring Cut On Cutting After Cooking Cutting Onions with Armando â#x80;#x9C;Tinyâ#x80;#x9D Maes Three-part Finely Sliced Onions Finely Diced or Julienned Onions Thinly Sliced Onions Melissa Perelloâ#x80;#x99;s Autumn Squash Salad with Spiced Honey Vinaigrette The Cuts Spiced Honey Vinaigrette Pickled Pepper Squash Salad. Traci Des Jardinsâ#x80;#x99;s Sautéed ArtichokesThe Cuts Jesse Koideâ#x80;#x99;s Yakitori The Cuts Koichi Ishiiâ#x80;#x99;s Soba-no-Yamagata with Vegetables and Katsuobushi The Cuts Noodles Noodle Broth Vegetables with Kaeshi To Finish Chris Kronnerâ#x80;#x99;s Beef Roulade The Cuts Roulade Braise Serving Sauce To Finish Taka Tozawaâ#x80;#x99;s San Mai Oroshi-Style Filleted Fish The Cuts Kelly Kozakâ#x80;#x99;s Ramen and Collards The Cuts Ramen and Collards Troy Wilcox and Melissa Reitzâ#x80;#x99;s Shallots Four Ways The Cuts Oysters with Mignonette Anchovy Salsa Verde Fresh Horseradish Salsa Red Wine Butter. Loretta Kellerâ#x80;#x99;s Calamari Salad with Marinated Peppers and Cucumbers.
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| Abstract
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Sharp is a knife skills class in book form and an introduction to the best knives you can buy from all over the world. From a premier knife purveyor and go-to knives expert, this comprehensive guide details the elements of buying and caring for good knives, including sharpening and knife skills. Step-by-step instructions and photography cover a range of techniques with 15 recipes from great chefs'including StuartSharp is a knife skills class in book form and an introduction to the best knives you can buy from all over the world. From a premier knife purveyor and go-to knives expert, this comprehensive guide details the elements of buying and caring for good knives, including sharpening and knife skills. Step-by-step instructions and photography cover a range of techniques with 15 recipes from great chefs'including StuartSharp is a knife skills class in book form and an introduction to the best knives you can buy from all over the world. From a premier knife purveyor and go-to knives expert, this comprehensive guide details the elements of buying and caring for good knives, including sharpening and knife skills. Step-by-step instructions and photography cover a range of techniques with 15 recipes from great chefs'including Stuart",,,,,"Sharp is a knife skills class in book form and an introduction to the best knives you can buy from all over the world. From a premier knife purveyor and go-to knives expert, this comprehensive guide details the elements of buying and caring for good knives, including sharpening and knife skills. Step-by-step instructions and photography cover a range of techniques with 15 recipes from great chefs'including Stuart Brioza of State Bird Provisions and Melissa Perello of Frances'which feature all the cuts that mark an accomplished cook. Sharply packaged with a textured cover, a foil spine, and more than 150 striking photographs of knifemakers, coveted knives, and beautiful food, this is the cookbook, handbook, and visual journey for anyone wanting to hone their skills in the kitchen.
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Electronic books
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| Added Entry
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Molly DeCoudreaux
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