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PUBLIC MARKS with tag food

April 2015

March 2015

Foreign Japanese Sweets - Moé Takemura

by sbrothier & 1 other (via)
Cookbook "Foreign Japanese Sweets" shows beginners how to make Japanese traditional desserts using ingredients available in Western countries.

February 2015

January 2015

December 2014

| ChefSteps

by sbrothier
There’s a reason that chefs and enthusiastic home cooks the world over are so smitten with Japanese knives. Lovingly crafted from the finest and most durable materials, these sexy, slender blades allow us to achieve perfectly sliced sashimi, delicate chiffonades, and meticulously diced vegetables. Today, even the most famous European knifemakers have mostly abandoned hand-forging, yet the Japanese continue to offer extraordinary made-from-scratch tools, along with innovative hybrids that combine sturdy, factory-created handles with remarkably slender, hand-forged blades. The upshot is an instrument of uncommon beauty and elegance that’s still relatively affordable. Here you’ll find 10 knives that we use, and love, in our own kitchens. Whether you’re looking for an efficient little utility blade to go all day in the kitchen or a long, elegant chef’s knife to up your chopping game, you can’t go wrong with this collection of superior tools.

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