Cool Tools: Cooking Utensils from the Japanese Kitchen

by Kate Klippensteen and Ori Koyama

Book Overview

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...

• Format: Hardcover
• Language: English
• ISBN: 4770030169
• ISBN13: 9784770030160
• Release Date: April 2006
• Publisher: Kodansha
• Length: 111 Pages
• Weight: 1.35 lbs.
• Dimensions: 0.6" x 7.8" x 9.9"

Customer Reviews

It's all in the tools

It's all in the tools!. That is what my grandfather said in his workshop, and in this case I feel like it's an aunt whose taken me to her kitchen. The parallel works in that I know about as much about Japanese cooking and its techniques as I did about woodworking at the age of 4, but unfortunately I do not have a Japanese Aunt. No matter, it still feels the same. Just opening this book you find wonderful photographs. [I have got to find one of turtle shaped graters!] Even before reading any of the text you realize that Japanese cooking is lke most everything else that is connected to Japanese culture, very refined,and to be done in very specialized ways. Tools become an aspect of ritual. But then read the text and the real learning begins. I am still wary of the sharp knives but this book will convince you that the novice needs to explore. Enjoy!

Even if you are allergic to cooking, this is a hip book

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 a

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.