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Japanese Kitchen Knives: Essential Techniques and Recipes
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Japanese Kitchen Knives: Essential Techniques and Recipes Hardcover - 2009

by Nozaki, Hiromitsu; Konishi, Yasuo

  • Used
  • very good
  • Hardcover

Description

Kodansha USA, 2009-07-01. hardcover. Very Good. Very Good text, minor to light reading wear to text and dust jacket.. Most items shipped via US Mail. Please provide a US Mail delivery address at checkout. Biblio's shipping charge based on a 2 lb weight. Oversize and heavy books will require an additional shipping charge.
Used - Very Good
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Details

  • Title Japanese Kitchen Knives: Essential Techniques and Recipes
  • Author Nozaki, Hiromitsu; Konishi, Yasuo
  • Binding Hardcover
  • Edition First Edition, 1
  • Condition Used - Very Good
  • Pages 158
  • Volumes 1
  • Language ENG
  • Publisher Kodansha USA, New York, NY
  • Date 2009-07-01
  • Illustrated Yes
  • Bookseller's Inventory # 2406190057
  • ISBN 9784770030764 / 4770030762
  • Weight 1.55 lbs (0.70 kg)
  • Dimensions 10.14 x 7.82 x 0.74 in (25.76 x 19.86 x 1.88 cm)
  • Library of Congress subjects Knives - Japan, Cookery, Japanese
  • Library of Congress Catalog Number 2009000117
  • Dewey Decimal Code 641.595

From the publisher

Includes bibliographical references and index.

About the author


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.