Japanese Kitchen Knives

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• Product ID: B17957248

Japanese Kitchen Knives

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• Product ID: B17957248

Package Size

25cm x 19cm x 1.9cm

Gross Weight

703g

Author

Hiromitsu Nozaki

Author

Kate Klippensteen

Author

Yasuo Konishi

Format

Hardback

Pages

160

Width

190.00 mm

Height

250.00 mm

Thickness

19.00 mm

ISBN

9784770030764

ISBN10

4770030762

Dewey

641.589

Nielsen BookScan Product Class

T16.0

BIC Subject Category

VBGD

Publisher

Kodansha International Ltd

Publication date

15 May 2009

Country

Japan

City

Tokyo

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Add to Cart Japanese Kitchen Knives: Essential Techniques and Recipes by Hiromitsu Nozaki (Hardback)

	Helps those who own a Japanese knife to maximize its performance. This book teaches the reader how to use usuba, deba and yanagiba, the.. Buy 1 at wholesale price, make ~ 210% profit by reselling at market price ?up to R610.

FAQ

About this book, the "Japanese Kitchen Knives" author(s):

Hiromitsu Nozaki was classically trained in several Japanese restaurants before becoming the executive chef of Tokuyama in 1980, and of the Michelin-starred Waketokuyama, in Tokyo in 1989. Known for his culinary skills and deep knowledge of food, he catered for the Japanese athletes of the 2004 Olympics in Athens. He has published over forty cookbooks, ranging from simple home cooking and baby food recipes to textbooks for apprentices, traditional Japanese recipes and scientific new approaches to Japanese cuisine. Kate Klippensteen writes on food, film and travel, as well as comparative culture for Japanese and US publications. She is the author of Cool Tools: Cooking Utensils from the Japanese Kitchen, published in 2006 by Kodansha International. Klippensteen has lived in Tokyo since 1986. Yasuo Konishi has journeyed to more than one hundred countries over his career for a wide number of publications, including Esquire Japan. His work has appeared in a number of food-related books published in Japan, including Cool Tools.

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. http://www.dropshippers.co.za/

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.. http://www.dropshippers.co.za/

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Large, quality and discount/wholesale priced Japanese Kitchen Knives supplies, delivery to nationwide.

Media Resource

Total 1 Japanese Kitchen Knives media files include videos, audios, programs or documents available for download.

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