Book of 160 pages of 25 x 19 cm.
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The famous Chef Nozaki describes in detail that is used every type of knife, how to use it properly and then offers recipes as examples. The recipes are very easy to prepare for home cooks and the ingredients used are found in most supermarkets. It has some very good photographs. It is a magnificent introduction to Japanese cuisine, focusing on the main types knives: Usuba, Deba and Yanagiba. Tries, briefly but very clear three large issues with knives: their anatomy and manufacturing, its use and its sharpening.