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Cool Tools
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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.
Product Details

About the Author

Kate Klippensteen is a freelance writer based in Tokyo since 1986. She contributes features, essays and reviews on gastronomy, photography, film and travel as well as comparative culture to Japanese, U.S. and European publications. She is the author of several books published in Japan; Ganguro Girls, a book on Shibuya youth culture, published in Germany in 2001; and Vanishing Africa-The Samburu of Kenya (working title), a 12-year collaboration between the author and photographer Yasuo Konishi, to be published in the U.S. in the near future. Currently based in Tokyo, Yasuo Konishi has worked in New York as a fashion photographer and has contributed to a number of books published in Japan. Ori Koyama is an interior decor stylist who has worked for magazines, department stores, art galleries and on ad campaigns. She is the author of Inspired Shapes: Contemporary Designs for Japan's Ancient Crafts, published by Kodansha in fall 2005.

Reviews

"I cannot think where you could find a more beautiful collection of products than the Japanese cooking utensils illustrated and described in this book. If there was ever an example of the form and beauty following function this is it. They make you want to slice, grind, sieve, strain, cook and eat." - Terence Conran "These kitchen tools - like the dishes they are used to make and serve - are windows into the heart of Japanese culture. They are made by dedicated artisans for very specific uses, and only come to life in the hands of a chef who honors and respects them." - Nobu Matsuhisa "I cannot think where you would find a more beautiful collection of products than the Japanese cooking utensils illustrated and described in this book. If there was ever an example of the form and beauty following function this is it. They make you want to slice, grind, sieve, strain, cook and eat." -Terence Conran "The esthetics of Japanese food, so evident on the plate, start with often hand-crafted kitchen implements."-The New York Times .,."A neat package of useful information, elegantly presented." -The Associated Press "Enthusiastically recommended as a beautiful compilation of photographs and informative briefings for the many decorative particulars of the Japanese kitchen." -The Midwest Book Review "A beautiful guide to Japanese cooking utensils ... Klippensteen provides an enjoyable and informative journey through the Japanese kitchen." -Publishers Weekly "This book is a winner and will surely engage many readers." -Library Journal .,."Well-designed kitchen tools beautifully photographed by Yasuo Konishi. In addition to detailing their use, the text by Kate Klippernsteen...has much to teach about Japanese food. -American Craft "Cool Tools takes a fascinating look inside the Japanese kitchen." -BookLoon Reviews (Online) "I cannot think where you would find a more beautiful collection of products than the Japanese cooking utensils illustrated and described in this book. If there was ever an example of the form and beauty following function this is it. They make you want to slice, grind, sieve, strain, cook and eat."-Terence Conran"The esthetics of Japanese food, so evident on the plate, start with often hand-crafted kitchen implements."-The New York Times., ."A neat package of useful information, elegantly presented." -The Associated Press"Enthusiastically recommended as a beautiful compilation of photographs and informative briefings for the many decorative particulars of the Japanese kitchen." -The Midwest Book Review"A beautiful guide to Japanese cooking utensils ... Klippensteen provides an enjoyable and informative journey through the Japanese kitchen." -Publishers Weekly"This book is a winner and will surely engage many readers." -Library Journal., ."Well-designed kitchen tools beautifully photographed by Yasuo Konishi. In addition to detailing their use, the text by Kate Klippernsteen...has much to teach about Japanese food. -American Craft"Cool Tools takes a fascinating look inside the Japanese kitchen." -BookLoon Reviews (Online) "I cannot think where you would find a more beautiful collection of products than the Japanese cooking utensils illustrated and described in this book. If there was ever an example of the form and beauty following function this is it. They make you want to slice, grind, sieve, strain, cook and eat." -Terence Conran "The esthetics of Japanese food, so evident on the plate, start with often hand-crafted kitchen implements."-The New York Times , .."A neat package of useful information, elegantly presented." -The Associated Press "Enthusiastically recommended as a beautiful compilation of photographs and informative briefings for the many decorative particulars of the Japanese kitchen." -The Midwest Book Review "A beautiful guide to Japanese cooking utensils ... Klippensteen provides an enjoyable and informative journey through the Japanese kitchen." -Publishers Weekly "This book is a winner and will surely engage many readers." -Library Journal , .."Well-designed kitchen tools beautifully photographed by Yasuo Konishi. In addition to detailing their use, the text by Kate Klippernsteen...has much to teach about Japanese food. -American Craft "Cool Tools takes a fascinating look inside the Japanese kitchen." -BookLoon Reviews (Online) "I cannot think where you would find a more beautiful collection of products than the Japanese cooking utensils illustrated and described in this book. If there was ever an example of the form and beauty following function this is it. They make you want to slice, grind, sieve, strain, cook and eat."-Terence Conran"The esthetics of Japanese food, so evident on the plate, start with often hand-crafted kitchen implements."-The New York Times.,."A neat package of useful information, elegantly presented." -The Associated Press"Enthusiastically recommended as a beautiful compilation of photographs and informative briefings for the many decorative particulars of the Japanese kitchen." -The Midwest Book Review"A beautiful guide to Japanese cooking utensils ... Klippensteen provides an enjoyable and informative journey through the Japanese kitchen." -Publishers Weekly"This book is a winner and will surely engage many readers." -Library Journal.,."Well-designed kitchen tools beautifully photographed by Yasuo Konishi. In addition to detailing their use, the text by Kate Klippernsteen...has much to teach about Japanese food. -American Craft"Cool Tools takes a fascinating look inside the Japanese kitchen." -BookLoon Reviews (Online)

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