Japanese Kitchen Knives: Essential Techniques and Recipes
"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