Japanese Kitchen Knives

Discounted and wholesale priced Japanese Kitchen Knives: Essential Techniques and Recipes by Hiromitsu Nozaki (Hardback)..

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Japanese Kitchen Knives
South Africa Language

Japanese Kitchen Knives

Barcode
  • 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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Japanese Kitchen Knives

Helps those who own a Japanese knife to maximize its performance. This book teaches the reader how to use usuba, deba and yanagiba, the.. More
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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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