Back-to-school cookbooks make the grade

Don't let the kids be the only ones heading back to school this year. Check out this crop of new how-to books to help you fine tune your kitchen smarts.

Too few people know how to properly use and care for their knives, arguably the most essential tool in any kitchen. Chad Ward aims to fix that with his exacting and exhaustive "An Edge in the Kitchen" (William Morrow, $34.95).

Ward covers it all, from buying and using them to maintaining their edge. Casual cooks might find a 230-page book on knife use a bit dense, but those who appreciate the pleasure of a well-cared-for knife will enjoy the depth of coverage.

If Ward's book isn't enough knife knowledge for you, just hold on until October when Sarah Jay's "Knives Cooks Love" (Andrews McMeel, $25) is released. Written in collaboration with Sur la Table, Jay covers much the same material as Ward, but casual readers will appreciate the smart, clean design and recipes for showing off your newly honed skills.

Looking for a broader skill set? Check out "Williams-Sonoma Tools & Techniques" ($34.95). Edited by kitchen tools guru Chuck Williams, the book covers all the essentials of a well-stocked kitchen and how to use them.