Knife: Culture, Craft and Cult of the Cook's Knife
by Tim Hayward
We interviewed Tim Hayward as part of our Adventures In series in September. Back then, he reflected on the “weird symbiosis between user and knife” that he had seen in kitchens around the globe. His book ruminates on this peculiar relationship between chef and blade, from the blunt old one in your mum’s drawer to a top-of-the-range sashimi knife. Perfect for the curious cook as much as someone who appreciates keen culinary writing with a sociological inflection, Tim’s book is, in a word, sharp.
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