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 ...
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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 illustrates these lessons by working with ingredients familiar to western readers, like carrots and rainbow trout. Color photos and Nozaki's commentary further clarify the process, and the pictures are taken from the chef's perspective for easier understanding (most other books take photos from the reverse perspective). Each technique is accompanied by recipes that require its use, and all recipes are very simple, using easy-to-acquire ingredients. Other sections include a look at artisanal Japanese knife-making and information on sharpening, storing and identifying the variety of Japanese knives. Specialty knives are shown on location, from the unique unagi eel knife in an unagi specialty restaurant to the colossal tuna filleting knife in Tsukiji fish market.
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Add this copy of Japanese Kitchen Knives: Essential Techniques and to cart. $6.78, good condition, Sold by Zoom Books East rated 5.0 out of 5 stars, ships from Glendale Heights, IL, UNITED STATES, published 2009 by Kodansha USA.
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Book is in very good condition and may include minimal underlining highlighting. The book can also include From the library of labels. May not contain miscellaneous items toys dvds etc. We offer 100% money back guarantee and 24 7 customer service.
Add this copy of Japanese Kitchen Knives: Essential Techniques and to cart. $7.55, very good condition, Sold by oblivion books rated 5.0 out of 5 stars, ships from seattle, WA, UNITED STATES, published 2009 by Kodansha USA.
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VG Hardcover in dust jacket. Clean text-NO writing, NO highlighting to text. Very good. Oversized. Clean text--NO writing, NO highlighting to text. PLEASE NOTE: Domestic US media (standard) US orders ONLY. NO international orders.
Add this copy of Japanese Kitchen Knives: Essential Techniques and to cart. $10.48, like new condition, Sold by ThriftBooks-Reno rated 5.0 out of 5 stars, ships from Reno, NV, UNITED STATES, published 2013 by Kodansha International.
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Very Good. Size: 7x0x10; Very Good Condition-May show some limited signs of wear and may have a remainder mark. Pages and dust cover are intact and not marred by notes or highlighting.
Add this copy of Japanese Kitchen Knives: Essential Techniques and to cart. $18.95, very good condition, Sold by isbnbooks rated 4.0 out of 5 stars, ships from Eugene, OR, UNITED STATES, published 2009 by Kodansha.
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Very good in very good dust jacket. Kodansha Publishing, 2009, 158 pages, hardcover in a bright unclipped jacket, no owner's mark or underlining, very light wear
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Fine. Sewn binding. Paper over boards. With dust jacket. 160 p. Contains: Illustrations, black & white, Illustrations, color. In Stock. 100% Money Back Guarantee. Brand New, Perfect Condition, allow 4-14 business days for standard shipping. To Alaska, Hawaii, U.S. protectorate, P.O. box, and APO/FPO addresses allow 4-28 business days for Standard shipping. No expedited shipping. All orders placed with expedited shipping will be cancelled. Over 3, 000, 000 happy customers.
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