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Japanese Kitchen Knives : Essential Techniques and Recipes by Hiromitsu...

Condition:
Good
Ended: 02 May, 2024 05:07:22 BST
Starting bid:
US $14.00
[ ]
ApproximatelyEUR 13.00
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Postage:
US $4.87 (approx EUR 4.52) Economy P&P. See detailsfor postage
Located in: Elgin, Texas, United States
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Estimated between Fri, 10 May and Wed, 15 May to 43230
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Registered as private seller, so consumer rights stemming from EU consumer protection law do not apply. eBay Money Back Guarantee still applies to most purchases.
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eBay item number:355664648832

Item specifics

Condition
Good: A book that has been read, but is in good condition. Minimal damage to the book cover eg. ...
ISBN
9781568364902
Book Title
Japanese Kitchen Knives : Essential Techniques and Recipes
Item Length
10in
Publisher
Kodansha International
Publication Year
2013
Format
Hardcover
Language
English
Item Height
0.6in
Author
Kate Klippensteen, Hiromitsu Nozaki
Genre
Cooking, History
Topic
Military / Weapons, Regional & Ethnic / Japanese, Regional & Ethnic / Asian, Methods / Professional
Item Width
7.9in
Item Weight
25.8 Oz
Number of Pages
160 Pages

About this product

Product Information

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.

Product Identifiers

Publisher
Kodansha International
ISBN-10
1568364903
ISBN-13
9781568364902
eBay Product ID (ePID)
150625947

Product Key Features

Book Title
Japanese Kitchen Knives : Essential Techniques and Recipes
Author
Kate Klippensteen, Hiromitsu Nozaki
Format
Hardcover
Language
English
Topic
Military / Weapons, Regional & Ethnic / Japanese, Regional & Ethnic / Asian, Methods / Professional
Publication Year
2013
Genre
Cooking, History
Number of Pages
160 Pages

Dimensions

Item Length
10in
Item Height
0.6in
Item Width
7.9in
Item Weight
25.8 Oz

Additional Product Features

Number of Volumes
1 Vol.
Photographed by
Konishi, Yasuo
Reviews
"The authors...invite you to contemplate the knife as ravishing artifact--and instrument for producing edible ravishing artifacts." -- The Los Angeles Times "Inspirational. Tokyo chef Hiromitsu Nozaki's Japanese Kitchen Knives exquisitely illustrates techniques like cutting a daikon radish paper-thin anyards long." -- Food & Wine "...a love story to sharpened steel." -- he Denver Post "Chef Nozaki describes in detail what each knife is used for, how to use it properly and then provides recipes as examples. The recipes are very easy for home cooks and use ingredients found in most supermarkets. And the photographs are incredible." -- TheReluctantGourmet.com, "The authors...invite you to contemplate the knife as ravishing artifact--and instrument for producing edible ravishing artifacts." -- The Los Angeles Times "Inspirational. Tokyo chef Hiromitsu Nozaki's Japanese Kitchen Knives exquisitely illustrates techniques like cutting a daikon radish paper-thin and yards long." -- Food & Wine "...a love story to sharpened steel." -- The Denver Post "Chef Nozaki describes in detail what each knife is used for, how to use it properly and then provides recipes as examples. The recipes are very easy for home cooks and use ingredients found in most supermarkets. And the photographs are incredible." --TheReluctantGourmet.com
Dewey Decimal
641.5952
Intended Audience
Trade
Dewey Edition
22
Illustrated
Yes

Item description from the seller

san-187111

san-187111

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Registered as a private seller
Thereby, consumer rights stemming from EU consumer protection law do not apply. eBay buyer protection still applies to most purchases.

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