Skip to content

Japanese Kitchen Knives: Essential Techniques and Recipes
Stock Photo: Cover May Be Different

Japanese Kitchen Knives: Essential Techniques and Recipes Hardcover - 2013 - 1st Edition

by Nozaki, Hiromitsu; Klippensteen, Kate

  • New

Description

Kodansha International. New. BRAND NEW, GIFT QUALITY! NOT OVERSTOCKS OR MARKED UP REMAINDERS! DIRECT FROM THE PUBLISHER!
New
NZ$32.82
NZ$6.65 Shipping to USA
Standard delivery: 5 to 11 days
More Shipping Options
Ships from Ambis Enterprises LLC (Michigan, United States)

Details

  • Title Japanese Kitchen Knives: Essential Techniques and Recipes
  • Author Nozaki, Hiromitsu; Klippensteen, Kate
  • Binding Hardcover
  • Edition number 1st
  • Edition 1
  • Condition New
  • Pages 160
  • Volumes 1
  • Language ENG
  • Publisher Kodansha International
  • Date 2013-01
  • Illustrated Yes
  • Features Bibliography, Dust Cover, Illustrated, Index, Table of Contents
  • Bookseller's Inventory # OTF-S-9781568364902
  • ISBN 9781568364902 / 1568364903
  • Weight 1.6 lbs (0.73 kg)
  • Dimensions 10 x 7.7 x 0.8 in (25.40 x 19.56 x 2.03 cm)
  • Themes
    • Cultural Region: Asian - Japanese
    • Ethnic Orientation: Asian - Japanese
  • Dewey Decimal Code 641.595

About Ambis Enterprises LLC Michigan, United States

Specializing in: New Books, Used Books
Biblio member since 2009
Seller rating: This seller has earned a 5 of 5 Stars rating from Biblio customers.

We love books, and love our customers. We underrate our book conditions to ensure you're happy, and handpack our shipments with pride!

Terms of Sale:

30 day return guarantee, with full refund including shipping costs for up to 30 days after delivery if an item arrives misdescribed or damaged.

Browse books from Ambis Enterprises LLC

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 US 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.