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...
Related SubjectsAsian Cooking Cooking Crafts & Hobbies Crafts & Hobbies Education & Reference Holiday Cooking Japanese