• Japanese Kitchen Knives by Hiromitsu Nozaki from Penguin Random house
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Couteaux de cuisine japonais par Hiromitsu Nozaki

Couteaux de cuisine japonais par Hiromitsu Nozaki

$39.95 CAD
$39.95 CAD
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Les ventes de couteaux de cuisine japonais sont en plein essor aux États-Unis. Mais combien de personnes ont les compétences nécessaires pour utiliser ces outils superbement fabriqués à leur plein potentiel ? Aujourd'hui, le chef de renommée internationale Hiromitsu Nozaki partage son expertise et ses connaissances dans un livre qui aidera toute personne possédant un couteau japonais à maximiser ses performances.

Dans Japanese Kitchen Knives, Nozaki enseigne au lecteur comment utiliser les usuba, deba et yanagiba, les trois principaux couteaux japonais traditionnels. Il explique de nombreuses techniques essentielles, telles que l'importance de comprendre l'angle de la lame et le point de force, et illustre ces leçons en travaillant avec des ingrédients familiers aux lecteurs occidentaux, comme les carottes et la truite arc-en-ciel. Des photos couleur et les commentaires de Nozaki clarifient davantage le processus, et les photos sont prises du point de vue du chef pour une meilleure compréhension (la plupart des autres livres prennent des photos du point de vue inverse). Chaque technique est accompagnée de recettes qui nécessitent son utilisation, et toutes les recettes sont très simples, utilisant des ingrédients faciles à acquérir. D'autres sections incluent un aperçu de la fabrication artisanale des couteaux japonais et des informations sur l'affûtage, le stockage et l'identification de la variété des couteaux japonais. Des couteaux spécialisés sont présentés sur place, du couteau unique pour l'anguille unagi dans un restaurant spécialisé dans l'anguille au couteau colossal pour fileter le thon au marché aux poissons de Tsukiji.

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Weight 0,69 kg
Barcode: 9781568364902
SKU: 9781568364902

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    Overall rating: 5.0 / 5 from 3 reviews.

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    Review topics: [book, knife].

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    The best book on three basic Japanese knife styles

    "I got this book accidentally and I am so happy I got it. It is written by an actual Japanese chef and has three parts, each dedicated to one of the basic uniquely Japanese asymmetric knife shapes: usuba, deba and yanagiba. Each part describes in detail how to use the knife and what for and plenty of exercises to practice to acquire mastery in making precise and beautiful cuts with this or that knife. I even bought my first ever usuba under influence of this book and I could not be happier. This book opened a new chapter in my cooking and even in my life, since I am a chef and there is no cooking without cutting."

    — Liudmila V. (5/5)

    Perfect for knife nerds

    "Got this for my boyfriend for Christmas and he absolutely loves it. It's the perfect combination of informative text, detailed pictures and diagrams. He doesn't put it down and has learnt a few more techniques. Although now he says he needs a new type of knife. . . ."

    — Taylor S. (5/5)

    Love it

    "Good to know few things"

    — Azmath K. (5/5)

    Q&A

    Hi I’m interested in this I just am unsure is it a single knife or a set?
    Hey there! This is actually a really great book about Japanese knives, but not a knife itself unfortunately. What kind of knife are you looking for? - Ellie