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Japanese Kitchen Knives: Essential Techniques and Recipes

by Hiromitsu Nozaki
RM41.00 MYR
Japanese Kitchen Knives: Essential Techniques and Recipes
Japanese Kitchen Knives: Essential Techniques and Recipes

Master the Art of Japanese Knives

Chef Hiromitsu Nozaki explains essential techniques for usuba, deba, and yanagiba knives. Chef-perspective color photos demonstrate blade angles and cutting methods using familiar ingredients. Simple recipes reinforce each skill, while sections on sharpening, storage, and knife-making offer practical guidance.

Note: While we do our best to ensure the accuracy of cover images, ISBNs may at times be reused for different editions of the same title which may hence appear as a different cover.
Just Arrived

Japanese Kitchen Knives: Essential Techniques and Recipes

by Hiromitsu Nozaki
RM41.00 MYR
Condition guide

Book Condition Guide

Books in Like New Condition

This book may contain very minor cosmetic defects, but it is in pristine condition. There should be no yellowing, no foxing, no water damage, and no annotations of any kind on the cover and the pages. For paperbacks, there should not be any crease marks on the spine. This book is good as new — lucky you!

*Books may be missing bundle media (e.g. CD, e-book code), if included.

Books in Very Good Condition

This book has been used, but it is still in a clean condition. There should be no foxing or annotations of any kind on the inner pages, but a sparse amount may be present on the cover, title pages, or outside edges of the book. There should be no water damage of any kind. For paperbacks, there may be light crease marks on the spine.

*Books may be missing bundle media (e.g. CD, e-book code), if included.

Books in Good Condition

We do our best to ensure the quality of our books, but there is no escaping the wear and tear that comes with time. Slight foxing and some annotations may be present on the pages and the cover. There should be no water damage of any kind. For paperbacks, there may be several crease marks on the spine.

*Books may be missing bundle media (e.g. CD, e-book code), if included.

Books in Well Read Condition

This is a well-read book, which means that the previous owner probably really enjoyed it! The cover and pages may include moderate foxing and annotations, but the text is not obscured and still readable. Moderate cosmetic defects and minor water damage may be present on the edges of the book. For paperbacks, there may be multiple crease marks on the spine.

*Books may be missing bundle media (e.g. CD, e-book code), if included.

 

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ISBN: 9784770030764
Author: Hiromitsu Nozaki
Publisher: Kodansha International
Related Collections: Art, Food & Drink, Science
Related Topics: Cooking, Culinary, Food, Crafts, Cooking, Photography
Goodreads rating: 4.53
(rated by 57 readers)

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 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.
 

Master the Art of Japanese Knives

Chef Hiromitsu Nozaki explains essential techniques for usuba, deba, and yanagiba knives. Chef-perspective color photos demonstrate blade angles and cutting methods using familiar ingredients. Simple recipes reinforce each skill, while sections on sharpening, storage, and knife-making offer practical guidance.

Note: While we do our best to ensure the accuracy of cover images, ISBNs may at times be reused for different editions of the same title which may hence appear as a different cover.

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