Japanese kitchen knives : essential techniques and recipes

著者

書誌事項

Japanese kitchen knives : essential techniques and recipes

Hiromitsu Nozaki with Kate Klippensteen ; photographs by Yasuo Konishi

Kodansha USA, 2012

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注記

Includes bibliographical references (p. 155) and index

First edition published in Japan in 2009 by Kodansha International

内容説明・目次

内容説明

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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