The Definitive Introduction to Knives, Sharpening, and Cutting Techniques, with Recipes from Great Chefs
Chronicle Books LLC (Verlag)
  • erschienen am 5. Juni 2018
  • |
  • 240 Seiten
E-Book | ePUB mit Adobe DRM | Systemvoraussetzungen
978-1-4521-6321-5 (ISBN)
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.
  • Englisch
  • La Vergne
  • |
  • USA
978-1-4521-6321-5 (9781452163215)
1-4521-6321-9 (1452163219)
weitere Ausgaben werden ermittelt
  • 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??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 Thiers
  • The 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?
  • Shigeyoshi Iwasaki
  • Tsukasa and Mutsumi Hinoura
  • Yoshikane
  • 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 Grits
  • Chapter 5 Methods and Recipes
  • Knife Skills and Strategy with Bernal Cutleryâ??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??Tinyâ?? Maes
  • Three-part Finely Sliced Onions
  • Finely Diced or Julienned Onions
  • Thinly Sliced Onions
  • Melissa Perelloâ??s Autumn Squash Salad with Spiced Honey Vinaigrette
  • The Cuts
  • Spiced Honey Vinaigrette
  • Pickled Pepper
  • Squash Salad
  • Traci Des Jardinsâ??s Sautéed Artichokes
  • The Cuts
  • Jesse Koideâ??s Yakitori
  • The Cuts
  • Koichi Ishiiâ??s Soba-no-Yamagata with Vegetables and Katsuobushi
  • The Cuts
  • Noodles
  • Noodle Broth
  • Vegetables with Kaeshi
  • To Finish
  • Chris Kronnerâ??s Beef Roulade
  • The Cuts
  • Roulade
  • Braise
  • Serving Sauce
  • To Finish
  • Taka Tozawaâ??s San Mai Oroshi-Style Filleted Fish
  • The Cuts
  • Kelly Kozakâ??s Ramen and Collards
  • The Cuts
  • Ramen and Collards
  • Troy Wilcox and Melissa Reitzâ??s Shallots Four Ways
  • The Cuts
  • Oysters with Mignonette
  • Anchovy Salsa Verde
  • Fresh Horseradish Salsa
  • Red Wine Butter
  • Loretta Kellerâ??s Calamari Salad with Marinated Peppers and Cucumbers
  • The Cuts
  • Sean Thomasâ??s Butter-Poached Salmon with Lentils and Vadouvan Labneh
  • The Cuts
  • Lentils
  • Vadouvan Labneh
  • Bok Choy
  • Cranberry Purée
  • Salmon
  • Fines Herbes Beurre Monté
  • To Finish
  • Stuart Briozaâ??s Smoked Duck Breast with Cucumber Salad and Umeboshi-Rosemary Vinaigrette
  • The Cuts
  • Smoked Duck Breast
  • Umeboshi-Rosemary Vinaigrette
  • To Finish
  • Nick Ballaâ??s Knife-Cut Cold Ginger Noodles with Sunflower Seven Spice
  • The Cuts
  • Braised Kombu
  • Ginger Noodles
  • Sunflower Tahini Sauce
  • Sunflower Seven Spice
  • Tim Ferronâ??s Beef Jerky
  • The Cuts
  • Lisa Weissâ??s Hawaiian Chili and Lilikoâ??i Bang-Bang
  • The Cuts
  • Chili
  • Lilikoâ??i Bang-Bang
  • Index
  • About the Author
  • Chronicle Ebooks

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