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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
illustrates these lessons by working with ingredients familiar to
western readers, like carrots and rainbow trout. Color photos and
Nozaki's commentary further clarify the process, and the pictures
are taken from the chef's perspective for easier understanding
(most other books take photos from the reverse perspective). Each
technique is accompanied by recipes that require its use, and all
recipes are very simple, using easy-to-acquire ingredients. Other
sections include a look at artisanal Japanese knife-making and
information on sharpening, storing and identifying the variety of
Japanese knives. Specialty knives are shown on location, from the
unique unagi eel knife in an unagi specialty restaurant to the
colossal tuna filleting knife in Tsukiji fish market.
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