- Gebundene Ausgabe: 224 Seiten
- Verlag: Quadrille Publishing Ltd; Auflage: 01 (1. November 2016)
- Sprache: Englisch
- ISBN-10: 1849498911
- ISBN-13: 978-1849498913
- Größe und/oder Gewicht: 15,9 x 2,9 x 24,1 cm
- Durchschnittliche Kundenbewertung: Schreiben Sie die erste Bewertung
- Amazon Bestseller-Rang: Nr. 71.764 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
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Knife: The Cult, Craft and Culture of Cook's Knife (Englisch) Gebundene Ausgabe – 4. April 2017
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"Although restaurateur and writer Hayward's love letter to the knife isn't the first of its kind, it's one of the best and most beautiful on the topic. [He] has crafted a finely honed and precisely executed assessment of one of the world's most common culinary instruments, and his work is sure to strike a chord with novices and seasoned chefs alike." - Publishers Weekly
Über den Autor und weitere Mitwirkende
Tim Hayward is an award-winning food writer and broadcaster. He writes a regular column for the Financial Times, and is a presenter on BBC Radio. Tim was the editor of the acclaimed Fire & Knives food-writing magazine, and in his spare time he runs Fitzbillies restaurant in Cambridge, UK. He is the winner of the Guild of Food Writers Food Journalist of the Year 2014 and 2015. This is his third book.
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In his section on carving he advises to rest the meat. So far so good. But then he talks about minutes per centimeter and minutes per kilogram, and finally says to use a probe. "Once the core temperature of the meat has dropped to 50 degrees C (32 degrees F) the muscle fibers will have relaxed fully..." Huh? 50 degrees C is the same as 32 degrees F? I don't think so. That's freezing temp. 50 degrees C is the same as 122 degrees F. I would not want my lamb at 122 degrees Fahrenheit. That is either still undercooked, as in raw, or it has cooled far too much.
Then there's the mistake on the Japanese knife known as a nakiri. He says the nakiri "has begun to gain ground in Japanese domestic kitchens..." and on another page, in discussing the usuba knife he states, "The blade shape is so useful, though, that many non-Japanese cooks have either learned to adapt or will buy a nakiri--a lighter double-ground usuba, designed for the Western cutting style." He has this backwards. The nakiri is beginning to find favor in Western kitchens but has always been used in Japanese domestic kitchens. It was certainly not designed for "Western cutting style". The usuba is for professional Japanese kitchens while the nakiri is for domestic Japanese kitchens. You can verify this by consulting the English language classic "Japanese Cooking: A Simple Art" by Shizuo Tsuji.
Then there are the omissions. He includes many knives most of us have never heard of (e.g., sushikiri, unagisaki, boning gouge) as well as mushroom knife, truffle slicer, axe (yes, axe), and Indian knives. But he omits some obvious knives. He includes the oyster knife but not the clam knife, which is different. He includes the bread knife but does not mention the cake knife (if only to say they are interchangeable). If we are going to include the exotics (and the axe) where is the lemon zester? And the channel knife (used to striip off a lemon peel). No mention of the potato peeler? Nope. No grapefruit knife, no apple or zucchini corer. But he has "Fruit And Veg Carving Knives". He has mandolines. He includes a "Dao Bao".
I could go on, especially about his ignorance of knife sharpening, but I've covered enough.