Japanese kitchen knives : essential techniques and recipes
Author(s)
Bibliographic Information
Japanese kitchen knives : essential techniques and recipes
Kodansha USA, 2012
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Note
Includes bibliographical references (p. 155) and index
First edition published in Japan in 2009 by Kodansha International
Description and Table of Contents
Description
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
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