http://www.thegastronomersbookshelf.com collaborative book reviews about all things food and wine Fri, 16 Jul 2010 05:32:31 +0000 http://wordpress.org/?v=2.9.2 en hourly 1 http://www.thegastronomersbookshelf.com/3449_japanese-kitchen-knives-hiromitsu-nozaki-2009-jp http://www.thegastronomersbookshelf.com/3449_japanese-kitchen-knives-hiromitsu-nozaki-2009-jp#comments Thu, 08 Oct 2009 13:04:21 +0000 Mark Manguerra http://www.thegastronomersbookshelf.com/?p=3449 Japanese Kitchen Knives is a beautifully photographed guide to the three main knives (Usuba, Deba, Yanagiba) and the various cutting and filleting techniques specific to each knife. Aimed towards those interested in advanced Japanese cuisine and admirers of a traditional Japanese art, the book is one-of-a-kind. However, some steps of the techniques may be too difficult to be constrained within the smallish photographs and even with the flawless photography, diagrams are still needed for clarity.]]> http://www.thegastronomersbookshelf.com/3449_japanese-kitchen-knives-hiromitsu-nozaki-2009-jp/feed 0 http://www.thegastronomersbookshelf.com/473_an-edge-in-the-kitchen-chad-ward-us-full http://www.thegastronomersbookshelf.com/473_an-edge-in-the-kitchen-chad-ward-us-full#comments Thu, 12 Mar 2009 06:47:39 +0000 Gfron1 http://www.thegastronomersbookshelf.com/?p=473 An Edge in the Kitchen provides a focused, readable guide that begs to be re-read as your skills improve. Well worth the purchase, this book has allowed me to whittle through countless vegetables with precision and ease, and to make my knives razor sharp.]]> http://www.thegastronomersbookshelf.com/473_an-edge-in-the-kitchen-chad-ward-us-full/feed 1