Sharp: The Definitive Introduction to Knives, Sharpening, and Cutting Techniques, with Recipes from Great Chefs

Sharp: The Definitive Introduction to Knives, Sharpening, and Cutting Techniques, with Recipes from Great Chefs

Sharp is a blade aptitudes class in book structure and a prologue to the best blades you can purchase from everywhere throughout the world. From a chief blade purveyor and go-to blades master, this complete guide subtleties the components of purchasing and thinking about great blades, including honing and blade aptitudes. Bit by bit guidelines and photography spread a scope of strategies with 15 plans from incredible gourmet specialists—including Stuart Brioza of State Bird Provisions and Melissa Perello of Frances—which highlight all the cuts that mark a practiced cook. Strongly bundled with a finished spread, a foil spine, and in excess of 150 striking photos of knifemakers, desired blades, and delightful food, this is the cookbook, handbook, and visual excursion for anybody needing to sharpen their abilities in the kitchen.

About the Author
Josh Donald is the owner of Bernal Cutlery in San Francisco.

Molly DeCoudreaux is a photographer based in San Francisco

The key insight from the book is how much cutting and food preparation are seen much more as part of cooking in the Japanese kitchen, which explains why Japanese knives developed the way they did. For me personally, especially since I became an entirely plant-based chef, I began to appreciate Japanese knives more and more. This book covers all the basics, but you will come away with a profound understanding why Japanese knives have become so popular.-Rogier

Really cool book. Bought it as a gift and was really impressed by the construction of the book itself. The recipient told me they love the content.-S. Martin 

Etonnant de trouver un auteur américain qui s'intéresse tant à ce qui se produit, avec un bon. tranchant, ailleurs que dans son propre pays. Le couteau pour l'amateur de belle cuisine est traité en détail, avec le pourquoi et me comment de son utilisation et de son entretien. Le livre, en langue anglaise, s'intéresse aussi à quelques couteliers fabricants et à des chefs internationaux et leur relation avec leurs couteaux.-Christian Lemason 

Download Ebook Sharp: The Definitive Introduction to Knives, Sharpening, and Cutting Techniques, with Recipes from Great Chefs | 26 Mb | Pages 240 | PDF | 2018

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