Japanese kitchen knives : essential techniques and recipes
著者
書誌事項
Japanese kitchen knives : essential techniques and recipes
Kodansha International, 2009
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注記
Includes bibliographical references (p. 155) and index
内容説明・目次
- 巻冊次
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ISBN 9784770030764
内容説明
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。
目次
- 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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内容説明・目次
- 巻冊次
-
ISBN 9784770030764
内容説明
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
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