Japanese Kitchen Knives

Author: Hiromitsu Nozaki
Editor: Kodansha USA Incorporated
ISBN: 9781568364902
File Size: 39,33 MB
Format: PDF, Mobi
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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.

Kitchen Pro Series Guide To Fish And Seafood Identification Fabrication And Utilization

Author: Culinary Institute of America
Editor: Cengage Learning
ISBN: 1111781230
File Size: 64,32 MB
Format: PDF
Read: 189
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Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication, and Utilization is the definitive guide to purchasing and fabricating fish and shellfish for professional chefs, foodservice personnel, culinarians, and food enthusiasts. Part of the CIA's new Kitchen Pro Series focusing on kitchen preparation skills, this invaluable resource features helpful storage information, basic preparation methods, and recipes that will allow professional and home chefs to fabricate well-prepared fish and seafood. Throughout this lavishly illustrated text, The Culinary Institute of America's Chef Mark Ainsworth offers readers a satisfying alternative to meat by educating them about how to purchase and prepare healthy and delicious fish and seafood dishes. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

Sharp

Author: Josh Donald
Editor: Chronicle Books
ISBN: 1452163219
File Size: 79,29 MB
Format: PDF, ePub, Docs
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Sharp is a knife skills class in book form and an introduction to the best knives you can buy from all over the world. From a premier knife purveyor and go-to knives expert, this comprehensive guide details the elements of buying and caring for good knives, including sharpening and knife skills. Step-by-step instructions and photography cover a range of techniques with 15 recipes from great chefs—including Stuart Brioza of State Bird Provisions and Melissa Perello of Frances—which feature all the cuts that mark an accomplished cook. Sharply packaged with a textured cover, a foil spine, and more than 150 striking photographs of knifemakers, coveted knives, and beautiful food, this is the cookbook, handbook, and visual journey for anyone wanting to hone their skills in the kitchen.

Forging Japanese Knives For Beginners

Author: Ernst G. Siebeneicher-Hellwig
Editor: Schiffer Pub Limited
ISBN: 9780764345562
File Size: 13,15 MB
Format: PDF, Kindle
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Learn how to make two types of Japanese knives: a tanto (dagger) and a hocho (chef's knife) following traditional techniques. With step-by-step images and clear instructions, this how-to guide covers acquiring iron ore, building and using a bloomery furnace, forging the blades, fitting the blades with handles, and sharpening the blades with water stones. The process is further detailed with images that illustrate the structure of the blade and diagrams showing the construction of each knife. In addition, a history of these legendary blades, methods for determining carbon content, and tips on caring for the completed blades are included. This is an ideal bladesmithing book for intermediate to expert level metalworkers.

Etching And Engraving

Author: John Buckland Wright
Editor: Courier Corporation
ISBN: 0486228886
File Size: 47,71 MB
Format: PDF, Mobi
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This practical course covers line engraving, drypoint, and the tonal variations of mezzotint and stipple; etching and the tonal variations of soft ground, aquatint, and sugar aquatint; relief prints and deep etch; and woodcut, linocut, and wood engraving. Constantly referencing the 156 illustrations reproduced throughout, the author achieves a fine balance between technique and theory.

Knives Cooks Love

Author: Sur La Table
Editor: Andrews McMeel Publishing
ISBN: 0740770020
File Size: 54,30 MB
Format: PDF, Kindle
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In "Knives Cooks Love," trusted cookware authority Sur La Table teams up with writer Jay to guide chefs of all levels so their knives will last a lifetime. The nuances between knife blades and handles are discussed, and numerous cutting techniques are showcased. These skills are then put to the test with more than 20 knife-essential, tantalizing recipes.

Kitchen Knife Skills

Author: Marianne Lumb
Editor: Chartwell Books
ISBN: 0785835989
File Size: 74,62 MB
Format: PDF, Kindle
Read: 4667
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Good knife skills can be the most important ingredient in preparing a dish. Mastering professional knife skills makes a cook not only faster but safer as well. Kitchen Knife Skills shows the home cook how to choose and care for knives, how to keep them sharp and how to make the best use of their most important features. This comprehensive guide details the standard professional techniques used by chefs the world over, allowing the home cook to work just like the professionals -- quickly, effectively and stylishly. Detailed, step-by-step photos and instructions show how to prepare anything in the kitchen, including: -Vegetables -Fruits -Herbs -Poultry and meat -Fish -Bread and cakes From filleting a fish to fanning a piece of fruit, every knife and knife skill is described in detail in this outstanding resource book. Using this guide, anyone can cook like a professional chef.

Butchery And Sausage Making For Dummies

Author: Tia Harrison
Editor: John Wiley & Sons
ISBN: 1118387449
File Size: 16,64 MB
Format: PDF, Docs
Read: 309
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Discover how to butcher your own meat and make homemade sausage With interest in a back-to-basics approach to food on the rise, more and more people are becoming interested in butchering their own meat and making high-quality, preservative-free sausages. With easy-to-follow instructions and illustrations, Butchery & Sausage-Making For Dummies offers readers a look at how to butcher poultry, rabbit, beef, pork, lamb, and goats. The book will also explore sausage-making, with tips and recipes, and will look at preserving meat through curing and smoking. Offers natural, healthier alternatives for sausages and preserved meats for people wary of processed foods Provides helpful tips and guidance for home cooks and beginner butchers Provides needed guidance for those looking to explore this long-overlooked profession Butchery & Sausage Making For Dummies is an invaluable resource for home cooks interested in being more responsible about their meat, or those that are looking to save money and enjoy healthier alternatives to what's found in their local grocery store.

Manual Of Woodcut Printmaking And Related Techniques

Author: Walter Chamberlain
Editor: New York ; Scribner
ISBN:
File Size: 25,33 MB
Format: PDF, ePub, Docs
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Bladesmithing With Murray Carter

Author: Murray Carter
Editor: Krause Publications
ISBN: 9781440218385
File Size: 68,32 MB
Format: PDF, Docs
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Bladesmithing with Murray Carter provides the reader with an in-depth look into traditional Japanese Cutlery forging techniques and their modern applications. A non-stop flow of inquiries to Murray has prompted him to reveal the secret techniques learned during 18 years in Japan, where he lived and worked as a village bladesmith. He now shares this wealth of information for the benefit of the curious reader and Japanese knife enthusiast alike. Owners of nearly 15,000 of Murray's knives will be delighted to see a comprehensive book written by the knives' creator. Features: 250+ dazzling, full-color images, including many by renowned photographer Hiro Soga. Unique and extremely rare insight into the Japanese culture through the (blue) eyes of a Japanese village bladesmith. Detailed explanations of Traditional Japanese Bladesmithing techniques that until now have been cloaked in mystery and myth. Enough detailed information to guide an aspiring bladesmith to become a successful smith in the Japanese style of blade making.

The National Culinary Review

Author:
Editor:
ISBN:
File Size: 39,34 MB
Format: PDF, ePub, Docs
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Fine Woodworking

Author:
Editor:
ISBN:
File Size: 73,24 MB
Format: PDF, ePub
Read: 9269
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Encyclopedia Of Japan

Author: Dorothy Perkins
Editor: New York : Facts on File
ISBN:
File Size: 19,66 MB
Format: PDF, Mobi
Read: 8250
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A reference guide to Japan presents current information on its government, industry, history, art, and culture

Japanese Knives

Author:
Editor: Kodansha
ISBN:
File Size: 19,72 MB
Format: PDF, Mobi
Read: 6333
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The Traditional Crafts Of Japan Metal And Stone

Author:
Editor:
ISBN:
File Size: 44,29 MB
Format: PDF, Mobi
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1. Textiles I--2. Textiles II--3. Cermanics--4. Lacquerware--5. Wood and Bamboo--6. Metal and Stone--7. Paper and Dolls--8. Writing utensils and household Buddhist altars--A. Weaving and Dyeing--B. Ceramics and Lacquer--C. Woodworking and Metalworking--D. Papermaking and Brushes and Sumi ink.

Index To Handicraft Books 1974 1984

Author: Carnegie Library of Pittsburgh. Science and Technology Dept
Editor: Pittsburgh, PA : University of Pittsburgh Press
ISBN:
File Size: 54,48 MB
Format: PDF, Mobi
Read: 1654
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