☰

Cookbooks, Food & Wine

Cooking Education & Reference

Knife: The Culture, Craft and Cult of the Cook's Knife

Please be aware orders placed now may not arrive in time for Christmas, please check delivery times.

Knife: The Culture, Craft and Cult of the Cook's Knife

Knife is a love letter to this essential culinary tool - its form, history, and creation. The knife can be the most functional utensil or the most exquisite piece of design - avid collectors pay jaw-dropping sums for piece of Japanese hand-crafted steel, made according to traditions that date back thousands of years.

Through interviews with knife-makers, chefs, and collectors, acclaimed food writer Tim Hayward explores how the relationship between cook and blade has shaped both the knife itself, and the ways we prepare and eat food all over the world.

From Damascus blades to Chinese cleavers and sushi knives, at the heart of Knife is a fascinating guide to 40 different types of knife, each with its own unique story, detailed description, and stunning photographs.

Lavishly illustrated and designed, cool, personal, and desirable, Knife opens up the world of this most covetable of culinary implements.
Country USA
Brand Quadrille Publishing
Manufacturer Quadrille
Binding Hardcover
ItemPartNumber KNFE
ReleaseDate 2017-04-04
UnitCount 1
EANs 9781849498913

You might also like...

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

Japanese Kitchen Knives: Essential Techniques and Recipes

Japanese Kitchen Knives: Essential Techniques and Recipes

Japanese Knives and Sharpening Techniques (Japanese-English Bilingual Books)

Japanese Knives and Sharpening Techniques (Japanese-English Bilingual Books)

An Edge in the Kitchen: The Ultimate Guide to Kitchen Knives -- How to Buy Them, Keep Them Razor Sharp, and Use Them Like a Pro

An Edge in the Kitchen: The Ultimate Guide to Kitchen Knives -- How to Buy Them, Keep Them Razor Sharp, and Use Them Like a Pro

The Modern Kitchen: Objects that Changed the Way We Cook, Eat and Live

The Modern Kitchen: Objects that Changed the Way We Cook, Eat and Live

Japanese Knife Sharpening: With Traditional Waterstones

Japanese Knife Sharpening: With Traditional Waterstones

A Modern Guide to Knifemaking: Step-by-step instruction for forging your own knife from expert bladesmiths, including making your own handle, sheath and sharpening

A Modern Guide to Knifemaking: Step-by-step instruction for forging your own knife from expert bladesmiths, including making your own handle, sheath and sharpening

Salt Smoke Time: Homesteading and Heritage Techniques for the Modern Kitchen

Salt Smoke Time: Homesteading and Heritage Techniques for the Modern Kitchen

Knives 2019: The World's Greatest Knife Book

Knives 2019: The World's Greatest Knife Book

The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables (Foundations of Flavor)

The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables (Foundations of Flavor)