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Cool Tools: Cooking Utensils from the Japanese Kitchen [Hardcover]

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Item Number 213454  
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Item description for Cool Tools: Cooking Utensils from the Japanese Kitchen by Yasuo Konishi Kate Klippensteen...

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, finding a treasure trove of fascinating and practical items that are used by Japanese chefs in their daily culinary endeavors.
Japanese cuisine is flourishing among the food-conscious all over the world-as are the cookbooks featuring recipes from a wide variety of styles. Now, Cool Tools goes deep inside the kitchen, into the cupboards and the drawers, to the stove tops and wall hangers where all sorts of utensils are stored. Here are the items being manipulated by the hands of the famous in their awe-inspiring kitchens-and the not-so-famous in their homes.
As with so many Japanese creations, the utensils are both functional and artistic. And the pieces that are the focus of this book are treated as both works of art and items of practical interest. The photography, by one of Japan's leading lensmen, celebrates the care in materials and design. The text, by a long-time columnist on Tokyo dining and entertaining, celebrates the history, the usage, the people behind these tools, in brief, informative and entertaining entries.

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Item Specifications...

Pages   112
Est. Packaging Dimensions:   Length: 9.92" Width: 7.48" Height: 0.71"
Weight:   1.06 lbs.
Binding  Hardcover
Release Date   Apr 7, 2006
Publisher   Kodansha International
ISBN  4770030169  
ISBN13  9784770030160  

Availability  0 units.

More About Yasuo Konishi Kate Klippensteen

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Product Categories

1Books > Subjects > Cooking, Food & Wine > General
2Books > Subjects > Cooking, Food & Wine > Regional & International > Asian > Japanese
3Books > Subjects > Cooking, Food & Wine > With Appliances
4Books > Subjects > Home & Garden > Crafts & Hobbies > General

Reviews - What do customers think about Cool Tools: Cooking Utensils from the Japanese Kitchen?

not what I thought  May 8, 2007
Some nice photos, but once I looked through the book it went on the bookshelf to be forgotten
Even if you are allergic to cooking, this is a hip book  Jun 17, 2006
In a Japanese kitchen, form follows function, and in essence, Cool Tools is a tribute to kitchen design. Kate Klippensteen's book is more than a catalog of utensils: the featured items are handcrafted works of art. Yasuo Konishi's vivid photos highlight each piece so that the reader can feel the cool touch of the knife blades and the textures of the different graters. There are also revealing photos of old shamoji (rice servers), saibashi (cooking chopsticks) and yukihira nabe (pots) from a variety of households showing that, despite the wear and tear, these tools still have plenty of life left in them.

Klippenstein deftly guides the reader through the use of each tool, sprinkling each entry with interesting details. For example, the kogi (pestle) made from pepper trees, "which adds a hint of fragrance to the food being processed," and the ceramic clay suribachi (mortar) on which, "traditionally, the grooves... were made with pine needles."

If you're motivated to restock your kitchen arsenal, you won't want to miss "Five Basic Knives Every Household Should Stock." The indispensable shop guide and list of Japanese terms make Cool Tools the ideal companion for a trip to Kappabashi. And even if you're allergic to cooking, this handsome book will look smart on any coffee table.
An informative introductory exploration of the kitchen cookware and tools employed in the culinary aspects of Japanese culture  May 7, 2006
Superbly enhanced with full color photographs from Yasuo Konishi, Cool Tools: Cooking Utensils From The Japanese Kitchen by Kate Klippensteen is an impressively informative introductory exploration of the kitchen cookware and tools employed in the culinary aspects of Japanese culture. Presenting readers with a stunning collection of photographs and knowledgeable explanations for Japanese utensils ranging from the oni oroshi or "devil grater" (which is a useful grating tool for the daikon radish), the saibashi or cooking chopsticks, and the yanagi-ba (which is a long sashimi knife), to the yukihira-nabe (which is a hand made and highly crafted aluminum cooking pot), Cool Tools deftly details a complete selection of the beautifully shaped and functional tools of the Japanese kitchen. A welcome addition to any personal or community library reference collection, Cool Tools is enthusiastically recommended as a simply beautiful compilation of photographs and informative briefings for the many decorative particulars of the Japanese kitchen.

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