Japanese kitchen knives : essential techniques and recipes
Author(s)
Bibliographic Information
Japanese kitchen knives : essential techniques and recipes
Kodansha International, 2009
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Note
Includes bibliographical references (p. 155) and index
Description and Table of Contents
Description
人気の日本料理店「分とく山」の野崎洋光氏が、片刃包丁の使い方をわかりやすく説明。覚えたての技術で作れる簡単レシピも多数掲載。
Table of Contents
- ＴＨＥ ＵＳＵＢＡ（Ｋａｔｓｕｒａｍｕｋｉ Ｒｏｔａｒｙ Ｐｅｅｌｉｎｇ；Ｋｅｎ Ｎｅｅｄｌｅ Ｃｕｔ；Ｓａｓａｇａｋｉ Ｗｈｉｔｔｌｉｎｇ ほか）
- ＴＨＥ ＤＥＢＡ（Ｍｉｚｕａｒａｉ；Ｄｉｖｉｄｉｎｇ ｔｈｅ ｈｅａｄ；Ｓａｎｍａｉ Ｏｒｏｓｈｉ Ｔｈｒｅｅ‐ｐｉｅｃｅ Ｆｉｌｌｅｔｉｎｇ ほか）
- ＴＨＥ ＹＡＮＡＧＩＢＡ（Ｓｋｉｎｎｉｎｇ；Ｓｏｇｉｚｕｋｕｒｉ Ｓｌｉｃｉｎｇ；Ｈｉｒａｚｕｋｕｒｉ Ｓｌｉｃｉｎｇ ほか）
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