Description
Book Synopsis: 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.
Details
Discover the secrets of Japanese kitchen knives and unlock the full potential of your culinary skills with our must-have book, Japanese Kitchen Knives: Essential Techniques and Recipes. As the demand for these exquisitely-crafted tools soars in the U.S., it's crucial to possess the knowledge and expertise to make the most of your investment.
Internationally renowned chef Hiromitsu Nozaki reveals insider tips and tricks that will empower you to maximize the performance of your Japanese knives. Nozaki demystifies the usuba, deba, and yanagiba, the three main traditional Japanese knives, guiding you through their essential techniques step-by-step. From understanding precise blade angles to mastering perfect points of force, you'll gain the skills necessary to elevate your culinary creations to new heights.
What sets our book apart is Nozaki's focus on making these techniques accessible to western readers. With relatable ingredients like carrots and rainbow trout, Nozaki seamlessly combines his expertise in Japanese knife skills with approaches that resonate with your familiar cooking practices. Complemented by vibrant color photos taken from the chef's perspective, this book ensures you'll easily grasp each lesson to unleash your true culinary potential.
Our book doesn't stop at techniques alone; it provides a treasure trove of mouth-watering recipes that allow you to put these newfound skills into practice. Whether you're a seasoned home cook or a culinary enthusiast, our easy-to-follow recipes, featuring easily accessible ingredients, will inspire your creativity in the kitchen. Say goodbye to mundane meals and prepare to wow your family and friends!
Additionally, our book delves into the world of artisanal Japanese knife-making, revealing the craftsmanship and dedication behind these exceptional tools. You'll also find comprehensive information on sharpening, storing, and identifying the various types of Japanese knives. From the elegance of the unagi eel knife in a specialty restaurant to the sheer might of the colossal tuna filleting knife in Tsukiji fish market, our book takes you on a visual journey that will ignite your passion for Japanese culinary traditions.
Don't miss out on this invaluable resource! Unlock the secrets of Japanese kitchen knives and embark on a culinary adventure unlike any other. Enhance your cooking skills, create impressive dishes, and become a master in your own kitchen. Order Japanese Kitchen Knives: Essential Techniques and Recipes today and experience the art of Japanese cuisine firsthand. Order now!
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