New book: "An Edge in the Kitchen"

[Grovite]

I have a package waiting in the front office, from Amazon

I can't wait to jump into this book!

[gfron1]

How can there already be 8 in the "used" section! I hadn't read this topic til today and was totally out of the loop, but now I'm jazzed! I've never had the time or patience to work on my knife skills, but now it seems doable - looking forward to not lopping off my finger tips with my Globals

[rancho_gordo]

Wow. It's beautiful and you should be proud!

Already learned a new trick with shears and pizza, just by scanning.

Good job!

[Chad]

"You like me! You really, really like me!"

Thanks folks, I appreciate the kindness and early reviews.

By the way, how's the color in the center section? I have a case of books that were some of the first off the presses. The colors are super saturated. The peeled tomato in the concassé section looks like it was just pulled, beating, from someone's chest.

Chad

Edited June 12, 2008 by Chad (log)

[Kerry Beal]

"You like me! You really, really like me!" 

Thanks folks, I appreciate the kindness and early reviews.

By the way, how's the color in the center section? I have a case of books that were some of the first off the presses. The colors are super saturated. The peeled tomato in the concassé section looks like it was just pulled, beating, from someone's chest. 

Chad

←

The colours are perfect in mine. Didn't mistake it for a still beating heart however.

[Chad]

Woohoo!

An Edge in the Kitchen broke the Top 100 in Amazon's Cooking, Food & Wine bestsellers. No doubt fueled by a very kind mention on Michael Ruhlman's blog.

I should have taken the screen shot earlier. I was #88 first thing this morning.

This is too cool.

Chad

[JAZ]

The eGullet Society would like to thank Chad and his publisher for permission to reprint an excerpt from An Edge in the Kitchen in The Daily Gullet, and for agreeing to answer our questions as well. Click here for the new discussion.

Thanks, Chad, and congratulations!