On The Cutting Edge In Search Of The Italian Tradition Of The Knife

A Book for Safety Razor Collectors -- This book is a black and white version of a color digital edition, first published in 2005 as a limited edition CD-ROM. There are over 1300 entries including pictures of safety razors, advertisements, and patents. Alphabetical entries are organized by razor trademark or trade name. Separate sections cover the major manufacturers: AutoStrop, Durham-Duplex, Gillette, Kampfe Bros., Rolls, Schick, razors of the USSR, Wilkinson, plus the American Safety Razor brands, Ever-Ready, Gem and Star, followed by a sampling safety razor related collectibles. A U.S. Patent List includes an illustration from each of the safety razor related patents issued prior to 1905. Lastly is a Bibliography of sources.

'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 'Both essential and informative, useful information and sheer blade porn. Tim Hayward explores the world of knives with enthusiasm and authority.' – Anthony Bourdain '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 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.

One Sunday morning in 1993 a 16-year-old girl named Eliza Claps goes missing from a church in the centre of Potenza, Italy. Shortly before her disappearance, Elisa had met Danilo Restivo, a strange local boy with a fetish for cutting women's hair on the back of buses. Elisa's family are convinced that Resitvo is responsible for their daughter's disappearance, but he is protected by local big-wigs: by his Sicilian father, by a doctor with links to organised crime, by a priest who had vices of his own. Years went by and Elisa's family could find only false leads. 2002, and Restivo is now living in Bournemouth. In November that year, his neighbour is found murdered, with strands of her own hair in her hands. Once again the police are at a loss to pin anything on him. It's not until 2010, when Elisa's decomposed body is found in the church where she went missing, that the two cases are linked and Restivo is finally dealt with. Blood on the Altar combines a gripping true crime case with Jones's deep understanding of Italian culture - the impunity it offers to the powerful - he so expertly demonstrated in his bestseller: The Dark Heart of Italy.

From the weekly Guardian Cook columnist and winner of the André Simon and Guild of Food Writers' comes a book of sumptuous recipes, flavours and stories from Rachel Roddy's two kitchens in Sicily and Rome. 'Rachel Roddy describing how to boil potatoes would inspire me. I want to live under her kitchen table. There are very, very few who possess such a supremely uncluttered culinary voice as hers, just now.' Simon Hopkinson 'This is a recipe book that reflects the way I cook and eat: uncomplicated, direct and adaptable Italian family food that reflects the season. The two kitchens of the title are my kitchens in Rome and Sicily. In a sense, though, we could have called the book "many kitchens" as I invite you to make these recipes your own.' For the last twelve years Rachel Roddy has immersed herself in the culture of Roman cooking, but it was the flavours of the south that she and her Sicilian partner, Vincenzo, often craved. Eventually the chance arose to spend more time at his old family house in south-east Sicily, where Rachel embraced the country's traditional recipes and the stories behind them. Here she shares over 120 of these simple, everyday dishes from her two distant but connected kitchens. From tomato and salted ricotta salad, caponata and baked Sicilian pasta to lemon crumble, honeyed peaches and almond and chocolate cake, they are the recipes that you will want to cook again and again until you've made them your own. List of chapters: Vegetables and Herbs - Tomatoes; Aubergines; Peas; Broad Beans; Cauliflower; Potatoes; Onions; Herbs Fruit and Nuts - Lemons; Peaches; Oranges; Grapes and Figs; Almonds Meat, Fish and Dairy - Beef and pork; Chicken; White fish; Fresh anchovies and sardines; Eggs; Ricotta Storecupboard - Chickpeas; Lentils; Preserved anchovies; Flour; Bread Rachel's first book, Five Quarters: Recipes and Notes from a Kitchen in Rome, won the André Simon Food Book Award and the Guild of Food Writers' First Book Award in 2015.

The Italian school of swordsmanship was highly influential amongst the major courts of Europe and produced scholarly writings that are still reprinted and studied today. The rapier was the weapon of choice in the Renaissance at the peak of the duelling era; heavier than its modern counterparts, capable both of thrusting and cutting, it was often used along with a dagger, shield, or cloak. Devon Boorman sets out the foundation for the art of the rapier through a clear modern approach. Beginning with the basics of body mechanics, through the techniques of movement, and the aspects of timing and blade control that made the Italian school so revered. Guidance on training and development of the techniques presented here are valuable and informative for practitioners of nearly any hand-to-hand weapons tradition.

Holistic nutritionist and highly-regarded blogger Sarah Britton presents a refreshing, straight-forward approach to balancing mind, body, and spirit through a diet made up of whole foods. Sarah Britton's approach to plant-based cuisine is about satisfaction--foods that satiate on a physical, emotional, and spiritual level. Based on her knowledge of nutrition and her love of cooking, Sarah Britton crafts recipes made from organic vegetables, fruits, whole grains, beans, lentils, nuts, and seeds. She explains how a diet based on whole foods allows the body to regulate itself, eliminating the need to count calories. My New Roots draws on the enormous appeal of Sarah Britton's blog, which strikes the perfect balance between healthy and delicious food. She is a "whole food lover," a cook who makes simple accessible plant-based meals that are a pleasure to eat and a joy to make. This book takes its cues from the rhythms of the earth, showcasing 100 seasonal recipes. Sarah simmers thinly sliced celery root until it mimics pasta for Butternut Squash Lasagna, and whips up easy raw chocolate to make homemade chocolate-nut butter candy cups. Her recipes are not about sacrifice, deprivation, or labels--they are about enjoying delicious food that's also good for you.