[PDF.25en] Cool Tools: Cooking Utensils from the Japanese Kitchen

Cool Tools: Cooking Utensils from the Japanese Kitchen

[PDF.ap94] Cool Tools: Cooking Utensils from the Japanese Kitchen

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 | #1036378 in Books |  Kodansha USA |  2006-04-07 | Original language:English | PDF # 1 |  7.60 x.50 x10.00l,1.10 | File type: PDF | 111 pages

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||1 of 1 people found the following review helpful.| such a cool book|By Alexis W. Blaess|This must be one of the most beautiful books I've seen. The photographs are as meticulous and precise as the tools the book talks about. The respect in which the authors approach the subject and describe the tools is very compelling. I am not Japanese, nor do I cook Japanese food. But a book like this makes me want to venture into the culina|From Publishers Weekly|Japanese cooking is no longer considered an exotic cuisine, available only in big cities with large Asian popula- tions. Today, many of us can buy ready-made sushi at our local supermarkets along with wasabi-covered peas and frozen edama

A visually stunning book for the professional chef, the curious amateur-and anyone who appreciates the uniqueness of Japanese design and culture.

What do chefs use to grate wasabi, the eyewatering Japanese "horse radish?" To pick up the delicate cubes of tofu from boiling water? To slice sashimi? Or scoop freshly steamed rice from the pot?

Cool Tools reveals the answers to these questions and much more, as it explores the Japanese kitchen, ...

You can specify the type of files you want, for your device.Cool Tools: Cooking Utensils from the Japanese Kitchen   |  Kate Klippensteen, Ori Koyama. I was recommended this book by a dear friend of mine.

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