Japanese Kitchen Knives: Essential Techniques and Recipes (Anglais) Relié – Illustré, 25 janvier 2013
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Description du produit
Revue de presse
"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
Présentation de l'éditeur
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.
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Meilleurs commentaires des clients
Commentaires client les plus utiles sur Amazon.com
About 6 months ago, I stumbled upon one, in hardback for a cheap price ( i think somewhere near $40) and I added it to my cart and checked out, only to have the purchase refunded, stating the book was indefinitely backordered.
My only criticism of the text is it spends more time giving you recipes and methods of cutting seafood that I'll never eat. It would have been nicer if there were more bits of history and the making of the knives. But, I realize, that's not what the title of the book is about. It's about techniques and recipes. Not history. Still a great book. Not worth more than $45 or so. I was happy getting it for around $20.
The book has lovely pics, being a Kodansha International publication. It's also full of very handy tips on how to wield the blade (p.18, 19), sharpen and take care of it, how to buy, and even some good recipes. It's a little short on detail on the knife making process, which is a most fascinating cycle of "heating, hammering, annealing, quenching, cooling," (p. 8) which makes the blade both durable and hard. But this is a practical book, and has many of the Japanese cutting methods like the Jabara giri (Serpent Belly Cut), Sasagaki (Shaving or Whittling used for burdock root), Chasen giri ("Tea Whisk" cut), Kazari giri (Decorative Cuts), skinning fish and sashimi cuts.