Japanese kitchen knives : essential techniques and recipes
Author(s)
Bibliographic Information
Japanese kitchen knives : essential techniques and recipes
Kodansha International, 2009
Available at 7 libraries
  Aomori
  Iwate
  Miyagi
  Akita
  Yamagata
  Fukushima
  Ibaraki
  Tochigi
  Gunma
  Saitama
  Chiba
  Tokyo
  Kanagawa
  Niigata
  Toyama
  Ishikawa
  Fukui
  Yamanashi
  Nagano
  Gifu
  Shizuoka
  Aichi
  Mie
  Shiga
  Kyoto
  Osaka
  Hyogo
  Nara
  Wakayama
  Tottori
  Shimane
  Okayama
  Hiroshima
  Yamaguchi
  Tokushima
  Kagawa
  Ehime
  Kochi
  Fukuoka
  Saga
  Nagasaki
  Kumamoto
  Oita
  Miyazaki
  Kagoshima
  Okinawa
  Korea
  China
  Thailand
  United Kingdom
  Germany
  Switzerland
  France
  Belgium
  Netherlands
  Sweden
  Norway
  United States of America
Note
Includes bibliographical references (p. 155) and index
Description and Table of Contents
- Volume
-
ISBN 9784770030764
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)
by "BOOK database"
Description and Table of Contents
- Volume
-
ISBN 9784770030764
Description
Helps those who own a Japanese knife to maximize its performance. This book teaches the reader how to use usuba, deba and yanagiba, the three main traditional Japanese knives. It also explains many useful techniques, such as the importance of understanding blade angle and point of force. Sales of Japanese kitchen knives are booming in the west, 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
by "Nielsen BookData"