Close
Enter your search into one or more of the boxes below:
You can refine your search by selecting from any of the options below:
Search
Japanese Kitchen Knives: Essential Techniques And Recipes

Japanese Kitchen Knives: Essential Techniques And Recipes (Hardback)

£26.00
Despatched in 2 business days.
£26.00
Click & Collect
In stock in 1 or more stores.
£26.00
Same Day Delivery
Check available postcodes.

W1, WC1, WC2, EC1, EC2

Order now for Free delivery in the UK or choose Express Delivery to receive in 2 business days.
More on delivery...

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

Food & DrinkCooking with specific gadgets Publisher: Kodansha America, Inc Publication Date: 25/01/2013 ISBN-13: 9781568364902  Details: Type: Hardback Format: Books
Availability: Despatched in 2 business days. Login for Quick Checkout Add to Basket

HIROMITSU NOZAKI was classically trained in several Japanese restaurants before becoming the executive chef of Tokuyama in 1980, and Waketokuyama, in Tokyo in 1989. Known for his culinary skills and deep knowledge of food, he catered for the Japanese athletes of the 2004 Olympics in Athens. He has published over forty cookbooks, ranging from simple home cooking and baby food recipes to textbooks for apprentices, traditional Japanese recipes, and scientific new approaches to Japanese cuisine. Waketokuyama was awarded one star in the Michelin Guide Tokyo 2008. KATE KLIPPENSTEEN writes on food, film, and travel as well as comparative culture for Japanese and U.S. publications. She is the author of Cool Tools: Cooking Utensils from the Japanese Kitchen, published in 2006 by Kodansha International. Klippensteen has lived in Tokyo since 1986. YASUO KONISHI has journeyed to more than one hundred countries over his career for a wide number of publications, including Esquire Japan. His work has appeared in a number of food-related books published in Japan, including Cool Tools.

More books by Kate Klippensteen

More books by Yasuo Konishi Nozaki

Leave Review

Delivery

Delivery Options

All delivery times quoted are the average, and cannot be guaranteed. These should be added to the availability message time, to determine when the goods will arrive. During checkout we will give you a cumulative estimated date for delivery.

Location 1st Book Each additional book Average Delivery Time
UK Second Class Available free for ALL orders. No charge for each additional book. 3-7 Days
UK First Class £4.50 £1.00 1-2 Days
UK Courier £7.00 £1.00 1-2 Days
Western Europe** Courier £17.00 £3.00 2-3 Days
Western Europe** Airmail £5.00 £1.50 4-14 Days
USA / Canada Courier £20.00 £3.00 2-4 Days
USA / Canada Airmail £7.00 £3.00 4-14 Days
Rest of World Courier £22.50 £3.00 3-6 Days
Rest of World Airmail £8.00 £3.00 7-21 Days

** Includes Austria, Belgium, Denmark, France, Germany, Greece, Iceland, Irish Republic, Italy, Luxembourg, Netherlands, Portugal, Spain, Sweden and Switzerland.

Delivery Help & FAQs

Returns Information

If you are not completely satisfied with your purchase*, you may return it to us in its original condition with in 30 days of receiving your delivery or collection notification email for a refund. Except for damaged items or delivery issues the cost of return postage is borne by the buyer. Your statutory rights are not affected.

* For Exclusions and terms on damaged or delivery issues see Returns Help & FAQs

You might also like

Superfood Slow Cooker: Healthy...
(Hardback)
Nicola Graimes; Cathy Seward
 
 
£14.99
 
Latest Blog
Caroline Taggart on Why Punctuation Can be Surprisingly Exciting
18/10/2017

Caroline Taggart explains the versatility of punctuation.

Under the Knife: Recreating the Grimy World of Victorian Surgery
17/10/2017

Lindsey describes how she made the trailer for her debut The Butchering Art in order to see how the sights, sounds, and smells of this gruesome period in medical history would translate onto the screen.

The Sky Doesn't Have to be Blue: Steve Antony on Life as a Colour Blind Illustrator
13/10/2017

Steve explains what it's like to be a colour blind illustrator and why the sky doesn't have to be blue.

View all Blog Entries
Twitter
Show/Hide Tweets
© W&G Foyle Ltd