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

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

The ultimate guide to cook's knives, from Japanese Santoku through Chinese cleaver to Sabatier classic - now in paperback

Usually ships 6-12 working days – This title is in stock at publisher

Quick Reference

ISBN 9781787133693
Barcode 9781787133693
Published 1 June 2019 by Quadrille Publishing Ltd
Format Trade Paperback/Paperback
Author(s) By Hayward, Tim
Availability In stock at publisher; ships 6-12 working days

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Full details for this title

ISBN-13 9781787133693
ISBN-10 1787133699
Stock Available
Status In stock at publisher; ships 6-12 working days
Publisher Quadrille Publishing Ltd
Imprint Quadrille Publishing Ltd
Publication Date 1 June 2019
International Publication Date 30 May 2019
Publication Country United Kingdom United Kingdom
Format Trade Paperback/Paperback
Author(s) By Hayward, Tim
Category Decorative Arts & Crafts
Cookery / Food & Drink Etc
Handicrafts
Number of Pages 224
Dimensions Width: 153mm
Height: 234mm
Spine: 28mm
Weight 600g
Interest Age General Audience
Reading Age General Audience
NBS Text Food & Drink: General
ONIX Text General/trade
Dewey Code 643.3
Catalogue Code Not specified

Description of this Book

'Both essential and informative, useful information and sheer blade porn. Tim Hayward explores the world of knives with enthusiasm and authority.'Anthony Bourdain 'Hayward, one of the ... best food writers alive, every page a different blade, glintingly pictured and lovingly described. Kitchen porn but not sinister: A cook's gotta chop, a cook's gotta mince' Simon Schama in New York Times 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 a 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 the 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, and as cool, personal and desirable as the most intricately crafted deba, Knife opens up the world of this most covetable of culinary implements. This is possibly the coolest book I have ever seen. Glorious in content, geeky in text and engaging in photography. This is every cook's must-have reference book! I love it.' Tom Kerridge 'Tim Hayward is the most serious cookery writer I know. Whatever he says, I will listen. Whatever he writes, I will buy' Len Deighton 'A gleaming, razor-sharp paean to the chef s greatest weapon in Knife by Tim Hayward. Both eloquent and encyclopaedic, Knife is the ultimate book of blades' Tom Parker Bowles, Mail on Sunday

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Awards, Reviews & Star Ratings

UK Review Bertrams Star Rating: 3 stars (out of 5)

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Author's Bio

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 4's The Food Programme and panellist on The Kitchen Cabinet. He appears regularly on television programmes including Food & Drink and Sunday Brunch. Tim was the editor of the acclaimed Fire & Knives food-writing magazine. In his spare time he runs Fitzbillies restaurant in Cambridge. This is his third book.

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