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Nozaki, Hiromitsu, and Klippensteen, Kate, and Konishi, Yasuo
author size: 16
USD
18.95
price size: 16
isbnbooks via Alibris /Alibris
dealer size: 16
Kodansha 2009 Hard cover Very good in very good dust jacket. Kodansha Publishing, 2009, 158 pages, hardcover in a bright unclipped jacket, no owner's mark or underlining, very light wear
Nozaki Hiromitsu and Klippensteen Kate and Konishi Yasuo
USD
18.95
ISBNBKS /Biblio
Kodansha, Date: 2009. Hard cover. Very good in very good dust jacket.. Kodansha Publishing, 2009, 158 pages, hardcover in a bright unclipped jacket, no owner's mark or underlining, very light wear 2009. Kodansha ISBN 4770030762 9784770030764 [US]
ISBN10: 4770030762, ISBN13: 9784770030764, [publisher: Kodansha USA] Hardcover SHIPS FROM USA. Used books have different signs of use and do not include supplemental materials such as CDs, Dvds, Access Codes, charts or any other extra material. All used books might have various degrees of writing, highliting and wear and tear and possibly be an ex-library with the usual stickers and stamps. Dust Jackets are not guaranteed and when still present, they will have various degrees of tear and damage. All images are Stock Photos, not of the actual item. [Portland, ME, U.S.A.] [Publication Year: 2009]
ISBN10: 4770030762, ISBN13: 9784770030764, [publisher: Kodansha USA] Hardcover Buy with confidence! Book is in acceptable condition with wear to the pages, binding, and some marks within 1.5 [Amherst, NY, U.S.A.] [Publication Year: 2009]
ISBN10: 4770030762, ISBN13: 9784770030764, [publisher: Brand: Kodansha USA] Hardcover 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. [Houston, TX, U.S.A.] [Publication Year: 2 ...
ISBN10: 4770030762, ISBN13: 9784770030764, [publisher: Kodansha USA] Hardcover SHIPS FROM USA. Used books have different signs of use and do not include supplemental materials such as CDs, Dvds, Access Codes, charts or any other extra material. All used books might have various degrees of writing, highliting and wear and tear and possibly be an ex-library with the usual stickers and stamps. Dust Jackets are not guaranteed and when still present, they will have various degrees of tear and damage. All images are Stock Photos, not of the actual item. [Portland, ME, U.S.A.] [Publication Year: 2009]
ISBN10: 4770030762, ISBN13: 9784770030764, [publisher: Brand: Kodansha USA] Hardcover Gently used book with ongoing seller support until you're fully satisfied with your purchase. [Del Rio, TN, U.S.A.] [Publication Year: 2009]
DISCLOSURE:
When you click on links to various merchants on this site and make a purchase, this can result in this site earning a commission at no extra cost to you. Affiliate programs and affiliations include, but are not limited to, the eBay Partner Network, Amazon and Alibris.
