Die Kunst des Schneidens / Rudolf Dick
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Japanese Knives in the Kitchen
Things we adopt from another culture can be enriching. Understanding and using them correctly, however, goes far beyond that. This is especially true for Japanese knives—called hocho in their homeland. They are indispensable tools of high culinary art in the kitchens of Japan and now also in Europe.
Japanese master chefs have opened their kitchens for this book and reveal their secrets of the artful preparation of fish and vegetables, the cornerstones of Japanese cuisine. They provide the reader with an authentic insight into Japanese cooking and dining culture and demonstrate their art at the highest level. For professionals and ambitious amateur cooks, this book is a fascinating inspiration and guide for their own work with the kitchen knife.
Furthermore, the reader will learn everything important and worth knowing about Japanese kitchen knives, their technique, their manufacture, and proper care—including professional sharpening.
Rudolf Dick
152 pages, hardcover
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