Knife

Name: Knife
Brand: Quadrille
Price: 37.99 AUD
Availability: BackOrder

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

By: Tim Hayward

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Hardcover | 3 November 2016

At a Glance

Hardcover
224 Pages

Dimensions(cm)
24.2 x 16.0 x 2.7

Hardcover

RRP $39.99

$37.99

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Available for Backorder. We will order this from our supplier however there isn't a current ETA.

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.

About the Author

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 Radio4'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.

Industry Reviews

“Knife by Tim Hayward is a truly wonderful book. The kitchen knife is the cook's best friend and most essential tool. Clear and concise writing, as can be expected from Tim Hayward, accompanied by many many superb illustrations of knives, makes this a book to read, keep and cherish.

I thought I knew something about kitchen knives but Tim's book opened many aspects of them: historical, social, aesthetic and cultural as well as gastronomic. For Tim is a cook and this is a book for people who know that all a cook really needs is a supply of clean water, a source of heat some food and a knife; a carefully chosen working knife.” – Len Deighton

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