Japanese Kitchen Knives: Essential Techniques and Recipes
by Hiromitsu Nozaki, Yasuo Konishi
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Book Summary Information
Author: Hiromitsu Nozaki, Yasuo KonishiContributor: Kate Klippensteen
Edition: Hardcover
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2009-07-01
ISBN: 4770030762
Number of pages: 160
Publisher: Kodansha USA
Book Reviews of Japanese Kitchen Knives: Essential Techniques and Recipes
Book Review: A knife sharpening professiona view
Summary: 4 Stars
I bought this as a pro in the business. I have worked in 5*hotel kitchens before starting my own khife sharpening business.From a sharpening side it is important for all cooks both professional and amateur to read these books as the guide on how to maintain your knives as well as the edges. Also the description of knives and their use is important for purchasing more and different knives for your collection. I own 25 good quality cooking knives.
The cutting techniques are also inportant as there are many cooks who work in kitchens who have no idea on how to cut or even what knife is meant for what pupose. The recipes were also interesting and I have already tried a few. My personal problem is I keep repeating the same recipes over and over. The this book has helped me in opening my horizens and enlarging my repitoire of good recipes. All my "experimenting" is done im my own kitchen. I still run a catering service as one of my hobbies, and my clients love my "new" and inovative recipes. I only cater small functions of up to about 80 heads.
The guests love the presentation of salads and vegetables in different shapes and sizes. The eye is 50% of what we eat and when food is presented well it becomes more appertising. A good and sharp knife will help to achieve this.
I have made a wonderful investment by having these books in my library.
Robby Abrams
Robby's Sharp Edge Service.
Jerusalem
Japanese Books
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