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 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.
"The authors…invite you to contemplate the knife as ravishing
artifact—and instrument for producing edible ravishing artifacts."
—The Los Angeles Times
"Inspirational. Tokyo chef Hiromitsu Nozaki’s Japanese Kitchen
Knives exquisitely illustrates techniques like cutting a daikon
radish paper-thin and yards long." —Food & Wine
"…a love story to sharpened steel." —The Denver Post
"Chef Nozaki describes in detail what each knife is used for, how
to use it properly and then provides recipes as examples. The
recipes are very easy for home cooks and use ingredients found in
most supermarkets. And the photographs are incredible."
—TheReluctantGourmet.com
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