Japanese Kitchen Knives: Essential Techniques and Recipes
Kodansha International Ltd (Verlag)
978-4-7700-3076-4 (ISBN)
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Hiromitsu Nozaki was classically trained in several Japanese restaurants before becoming the executive chef of Tokuyama in 1980, and of the Michelin-starred 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. Kate Klippensteen writes on food, film and travel, as well as comparative culture for Japanese and US 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.
| Erscheint lt. Verlag | 15.5.2009 |
|---|---|
| Zusatzinfo | 1 Illustrations |
| Verlagsort | Tokyo |
| Sprache | englisch |
| Maße | 1 x 1 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher |
| ISBN-10 | 4-7700-3076-2 / 4770030762 |
| ISBN-13 | 978-4-7700-3076-4 / 9784770030764 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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