Quantcast
book - Japanese Kitchen knives
Page 1 of 3 123 LastLast
Results 1 to 10 of 27

Thread: book - Japanese Kitchen knives

  1. #1
    Senior Member mpukas's Avatar
    Join Date
    Apr 2011
    Location
    Gyptuckey, CO
    Posts
    797

    book - Japanese Kitchen knives

    Not sure where to put this thread, so Mod's, please move if appropriate.

    Anyone know of this book - Japanese Kitchen Knives: Essential Techniques and Recipes by chef Hiromitsu Nozaki? Cheers! mpp
    Shibui - simplicity devoid of unnecessary elements

  2. #2
    Sponsors The Edge's Avatar
    Join Date
    Aug 2011
    Location
    Reno, NV
    Posts
    639
    I have that book. Goes over the three main single bevel knives: Usuba, Deba, and Yanigiba. Goes over proper posture, grip, and cutting techniques for each, and then offers a couple recipes (which I have yet to try) mixed in with each knife type. They go briefly into how to maintain the knives, but Jon's videos on sharpening far exceed what this book shows, though they do have some nice cross section pictures showing where all the parts are. If you're interested in borrowing it, let me know.

  3. #3
    The alleles created by mutation may be beneficial


    Join Date
    Apr 2011
    Location
    Hampton Roads, VA
    Posts
    1,872
    Pretty much what Taylor said. It's a well done book with nice pictures but for practical info Jon's videos (and Japanese Knife Society's) will be better.

  4. #4
    Senior Member mpukas's Avatar
    Join Date
    Apr 2011
    Location
    Gyptuckey, CO
    Posts
    797
    I've studied all of Jon's vid's and have done some on-line seminars w/ him. All of the info he shares is excellent, and I defer to him as the expert. I was just wondering if this book is worth owning. My impression of it is in-line with what you guys are saying. Seems like it's worth the $20 just to have it as a reference.
    Shibui - simplicity devoid of unnecessary elements

  5. #5
    I have the book also. I like it. Has some recipes too.

  6. #6
    Senior Member Deckhand's Avatar
    Join Date
    Jan 2012
    Location
    Costa Mesa California
    Posts
    1,737
    Since this is be becoming a book thread. I bought Chad Ward's an edge in the kitchen. The professional chef, and McGee on food and cooking. Any other recommendations? Thanks in advance.

  7. #7
    Senior Member
    Join Date
    Jan 2012
    Location
    San Francisco
    Posts
    257
    Been enjoying the bi-rite Eat Good Food book.

  8. #8
    Senior Member Deckhand's Avatar
    Join Date
    Jan 2012
    Location
    Costa Mesa California
    Posts
    1,737
    Quote Originally Posted by clayton View Post
    Been enjoying the bi-rite Eat Good Food book.
    Just read reviews on your link and amazon. Looks interesting. Thanks.

  9. #9

  10. #10
    The alleles created by mutation may be beneficial


    Join Date
    Apr 2011
    Location
    Hampton Roads, VA
    Posts
    1,872
    Quote Originally Posted by The Edge View Post
    The Flavor Bible is really useful. I also like Sauces: http://www.amazon.com/Sauces-Classic...3659627&sr=8-1

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •