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« Let's get real | Main | A mower for your corn rows » Wednesday, August 1, 2007224 pages of chopping and slicing
I'm fascinated by the new "Knife Skills Illustrated: A User's Manual" by Peter Hertzmann. The book contains over 750 line drawings of cutting vegetables, fruits, fish, poultry, and meats. For instance, you see how to peel, slice, dice, and julienne celery root for the right-handed cook; a few pages later, you see the whole thing all over again from the left-handed point of view. Hertzmann teaches knife skills at Sur La Table and other places; he lives in Palo Alto, Calif. According to the press information, Hertzmann's web site had a posting on cutting vegetables a couple of years ago. The normal site traffic of 2,000 increased to 10,000, and eventually grew to ten times that. So if you've ever wondered just how to stab that blade into the avocado pit to pull it out, how to squeeze the juice out of fresh tomatoes, or make a fan from a pear, this is the place to go. The only thing I wonder about is the use of the word "Illustrated" in the title. With the Brookline-based Cook's Illustrated books so prominent on the market, is publisher W. W. Norton hoping the knife book will ride that high wave? Or has Cook's switched over to publishing books under their America's Test Kitchen banner? If I'm confused, I can only imagine what everyone else is thinking. Or perhaps no one else cares. Posted by Sheryl Julian at 06:27 PM
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