Description
Book SynopsisSales 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
Trade Review"The authors…invite you to contemplate the knife as ravishing artifact—and instrument for producing edible ravishing artifacts." —
The Los Angeles Times"Inspirational. Tokyo chef Hiromitsu Nozaki’s Japanese Kitchen Knives exquisitely illustrates techniques like cutting a daikon radish paper-thin and yards long." —
Food & Wine"…a love story to sharpened steel." —
The Denver Post"Chef Nozaki describes in detail what each knife is used for, how to use it properly and then provides recipes as examples. The recipes are very easy for home cooks and use ingredients found in most supermarkets. And the photographs are incredible." —TheReluctantGourmet.com
