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Japanese Kitchen Knives: Essential Techniques and Recipes

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).

  • Author: Hiromitsu Nozaki
  • Pages: 160 pages
  • Publisher: Kodansha America Inc
  • Language: English
  • ISBN-13: 9784770030764

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Price: £21.00
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