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Japanese Kitchen Knives: Essential Techniques and Recipes
Kate Klippensteen
€ 31.99
€ 27.59
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Description for Japanese Kitchen Knives: Essential Techniques and Recipes
Hardcover. Num Pages: 160 pages, black & white illustrations, colour illustrations. BIC Classification: WBS. Category: (G) General (US: Trade). Dimension: 259 x 192 x 16. Weight in Grams: 736.
Sales of Japanese kitchen knives are booming in the U.S. But how many people have the skills to use these superbly-crafted tools to full advantage? Now, internationally renowned chef Hiromitsu Nozaki shares his expertise and insights in a book that will help anyone who owns a Japanese knife to maximize its performance. In Japanese Kitchen Knives, Nozaki teaches the reader how to use usuba, deba and yanagiba, the three main traditional Japanese knives. He explains many essential techniques, such as the importance of understanding blade angle and point of force, and
Sales of Japanese kitchen knives are booming in the U.S. But how many people have the skills to use these superbly-crafted tools to full advantage? Now, internationally renowned chef Hiromitsu Nozaki shares his expertise and insights in a book that will help anyone who owns a Japanese knife to maximize its performance. In Japanese Kitchen Knives, Nozaki teaches the reader how to use usuba, deba and yanagiba, the three main traditional Japanese knives. He explains many essential techniques, such as the importance of understanding blade angle and point of force, and
Product Details
Publisher
Kodansha USA
Number of pages
160
Format
Hardback
Publication date
2013
Condition
New
Weight
737g
Number of Pages
160
Place of Publication
, United States
ISBN
9781568364902
SKU
V9781568364902
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
About Kate Klippensteen
HIROMITSU NOZAKI was classically trained in several Japanese restaurants before becoming the executive chef of Tokuyama in 1980, and Waketokuyama, in Tokyo in 1989. Known for his culinary skills and deep knowledge of food, he catered for the Japanese athletes of the 2004 Olympics in Athens. He has published over forty cookbooks, ranging from simple home cooking and baby food ... Read more
Reviews for Japanese Kitchen Knives: Essential Techniques and Recipes
"The authors…invite you to contemplate the knife as ravishing artifact—and instrument for producing edible ravishing artifacts." —The Los Angeles Times "Inspirational. Tokyo chef Hiromitsu Nozaki’s Japanese Kitchen Knives exquisitely illustrates techniques like cutting a daikon radish paper-thin and yards long." —Food & Wine "…a love story to sharpened steel." —The Denver Post ... Read more