- Gebundene Ausgabe: 160 Seiten
- Verlag: Kodansha America, Inc (25. März 2013)
- Sprache: Englisch
- ISBN-10: 1568364903
- ISBN-13: 978-1568364902
- Größe und/oder Gewicht: 25,4 x 1,8 x 20,1 cm
- Durchschnittliche Kundenbewertung: 2 Kundenrezensionen
- Amazon Bestseller-Rang: Nr. 57.202 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
Japanese Kitchen Knives: Essential Techniques and Recipes (Englisch) Gebundene Ausgabe – 25. März 2013
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Über den Autor und weitere Mitwirkende
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.
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It's one thing to watch this on television via "The Iron Chef" or watching your sushi chef prepare it at the restaurant. But for many people who enjoy cooking, many people who enjoy cooking know that knives are important and for the last decade or more, the sales of Japanese kitchen knives have been increasing but the question is, do a lot of people know how to utilize them?
With "Japanese Kitchen Knives: Essential Techniques", chef Hiromitsu Nozaki (with Kate Klippensteen) shows you how to create a variety of dishes but also learning how to get started, proper knife anatomy and knife control. Also, gaining knowledge of the three main knives being used.
Hiromitsu Nozaki was the executive chef of Tokuyama and Waketokuyama in Tokyo during the 80's and catered to the Japanese athletes for the 2004 Olympics in Athens. He has published and authored over 40 cookbooks in Japan and together with Kate Klippensteen (who wrote "Cool Tools: Cooking Utensils from the Japanese Kitchen"), both do a great service for upcoming chefs, people who are passionate about Japanese food (especially on how vegetables, fish and meat are cut thinly) and those who have been wanting to invest in Japanese knives.
The book is broken down to three major chapters which are THE USUBA, THE DEBA and THE YANAGIBA.
The Usuba deals with learning how to use rotary peeling, needle cuts, whittling, tea-whisk cut, serpent belly cut and decorative vegetable carving.
The Deba deals with how divide the head from sea bream with turnips, three-piece filleting, straight filleting, butterfyling, etc.
The Yanagiba deals with skinning, slicing (sogizukuri, hirazukuri, uzuzukuri), spiral cuts, double cuts and more.
Each chapter shows step by step of how to prepare a variety of dishes and courtesy of photographer Yasuo Konishi, you get step-by-step photos along with the instruction on how to prepare certain dishes. Also, the finished project which are beautiful, full color, vibrant photos of the dish.
Chefs-in-training will also enjoy the various instructions of how Hiromitsu Nozaki cuts fish for filleting and various other ways that they can incorporate into their repertoire.
And the book does not end there. The book then goes into the range of Japanese knives available and what they are used for. From unagi knives to soba knives, the book goes into detail of knives used on location and most importantly, the sharpening of the knives and the use of the water stone. How to sharpen a knife, how to handle and clean a knife and repairing a damaged blade.
And when you are done, there is also a guide of where to purchase Japanese knives.
As a person who is not a chef, but had a grandfather who was one and also being a person who enjoys cooking and passionate of watching others cook, I've always been enamored by the knife sets that chef's used. As a hairdresser has their shears, a digital designer has their software and hardware, a chef has their set of knives that they depend on for preparing dishes.
For those who are passionate about Japanese food, one can be enamored by the beauty of the needle-cut vegetables, the thinly cut daikon or the thinly sliced fish, it takes a lot of skill to learn this but with a good knife set and the skills taught by Hiromitsu Nozaki, this book is well-designed, the pictures are just vibrant and the step-by-step instructions and recipes are straightforward and easy to understand.
What I enjoyed about "Japanese Kitchen Knives: Essential Techniques and Recipes" is the fact that the Hiromitsu Nozaki and Kate Klippensteen wants to communicate and help the reader as much as possible. Instead of ending it with a primer on Japanese knives and how to cut vegetables and fish, he also goes into further detail on the various knives in Japan but how to clean and maintain them. A lot of this information, one would learn by being an apprentice but now, one can learn from one of the best Japanese chefs through his book. It is important to note that for those who are wanting a more in-depth book on Japanese knives, the many versions out there and the makers and history of knife makers and not the recipes or how to use Japanese knives on vegetables, seafood, etc., that this book may not be for you. The book touches on various knives but its main focus is on how its used in the food process and step-by-step cutting of the food and the techniques.
Informative, educational and overall a magnificent book. "Japanese Kitchen Knives: Essential Techniques" is highly recommended!
"Japanese Kitchen Knives: Essential Techniques and Recipes" is an introductory book to these three essential knives and their use. Written by celebrated chef Nozaki Hiromutsu (who has many cooking books available in his native Japanese) and Kate Klippensteen (Cool Tools: Cooking Utensils from the Japanese Kitchen), the book is about one-third knife history and information, one-third knife skills course, and one-third cook book with recipes.
I enjoyed all of the different elements of "Japanese Kitchen Knives." I have read about some of the knife techniques, such as the sanmai oroshi three-piece filleting technique in that Japanese cooking bible Japanese Cooking: A Simple Art, but it was much easier to follow here with the photographs and step-by-step guide. In fact all of the photographs, by Konishi Yasuo, are lovely to look at and contribute greatly to the quality of the book. Some of the other techniques, like the kazari-girl forms for cutting decorative vegetables, I was especially happy to see. I have been imitating the cuts for some time now, but never perfectly and never with the correct technique.
The recipes in "Japanese Kitchen Knives" are up to the usual great standard one can expect from Kodansha. Some of them are quite unusual, such as "Braised Tai Head with Turnips." Instead of just throwing away a fish head it is nice to use it for a delicious recipe. The "Vinegared Mackerel" I have eaten several times at Japanese restaurants, but never made for myself, so I was also happy to see that recipe.
The last few chapters of the book covers some of the more specialty Japanese knives, such as the massive soba chopper soba-giri and the unagi-bocho use for preparing eels. There is also a chapter on the maintenance of your knives and some advice on buying them which I found very helpful.
Sadly, to get a decent set of even those three most basic knives is expensive so for the time being I can only look dreamily at this book. But "Japanese Kitchen Knives" is a great guide on what I need, what to buy, and how to use the tools when I get them!
Nozaki actually starts off not with knives, but with the proper cutting posture and stance, and even at what angle to face the cutting board. We tried this at home and quickly realized what a revelation this small change made in the kitchen.
While there are many varieties of Japanese knives, Nozaki focuses on the three that most chefs work with daily: usuba (for cutting vegetables), deba (filleting fish), and yanagiba (sashimi). Photos and clear directions guide readers through each step of working with these tools. Classic cutting techniques include katsuramuki for paper-thin rolls of daikon; sasagaki for thin vegetable slivers; and sanmai oroshi for filleting fish. The tutorials on cutting sashimi are worth the price of the book alone, and simple, delicious recipes let you practice your newly acquired skills. Essential information on caring for and sharpening your knives round out this book, which is certain to become a reference you'll go back to many times.
First, this book is about Japanese Kitchen Knives. Is it about how Americans use knives.? NOPE.... Is it about the nice German knives or the nice steel from Sheffield England.?? NOPE.... It is about Japanese Kitchen Knives and Essential Techniques for their use. That's all folks...!!
So does this book cover the entire process of how Japanese knives are made (in detail no less..)??? NOPE...not that either. Does it go into detail on Japanese steel.??? NOPE.. It is about Japanese Kitchen Knives and some Essential Techniques for their use. Really folks, this book talks about some different styles of Japanese knives and what they are used for in Japan. It discusses the basic forms and edge design. It talks a little about why one design is "better" than another for a specific purpose. It talks a little about the edge angles and the fact that the Japanese edges are extremely sharp.... but there is a tradeoff. The edges can chip or break if you use them wrong.
Does this book discuss all of the knife technique in Japan.?? NOPE, not even close. It discusses the basic techniques, the basic uses, the basic cuts. If you want to start using Japanese knives and you want to learn something about how they are used... this book will take you there. It talks about blade shape and thickness, edge geometry, and handle shapes. It discusses the basic uses and cuts performed with each design presented in the book. NOT all designs and all uses.!!
I think this book is most useful for its discussion of blade shapes and edge design (flat grinds, single bevel, etc., etc...), as well as the basic techniques in use for each one. For those who are interested in Japanese knives and maybe are considering an initial purchase, this book will help. If you already own a Japanese Yanagiba and are interested in a Deba or maybe a vegetable knife like a Nakiri or an Usuba, then this book will help make that decision easier. It talks about the knife styles and how and why to use them. It discusses some of the techniques and why a particular blade style is best for the purpose....
If you want a historical treatise on Japanese cutlery...This is NOT it. If you are a student of the art and want to know more about Japanese steel making or knife making... This is NOT for you. OTOH, if you are thinking about a Japanese knife or two and just want to know the how and why of a particular shape or edge design and what makes one better than the other for a specific purpose.... THIS BOOK WILL HELP YOU OUT.!!!
About 6 months ago, I stumbled upon one, in hardback for a cheap price ( i think somewhere near $40) and I added it to my cart and checked out, only to have the purchase refunded, stating the book was indefinitely backordered.
My only criticism of the text is it spends more time giving you recipes and methods of cutting seafood that I'll never eat. It would have been nicer if there were more bits of history and the making of the knives. But, I realize, that's not what the title of the book is about. It's about techniques and recipes. Not history. Still a great book. Not worth more than $45 or so. I was happy getting it for around $20.