Mince. Chop. Strain. Slice. Cooking tools are very nice.
Actually, they're better than nice: They're art.
Or so says Kate Klippensteen, a freelance writer living in Japan. Enraptured with the beauty of the utensils in her adopted home, she wrote a book about them.
Cool Tools, Klippensteen's love letter to Japanese utensils, is graced with enticing full-color photographs by Yasuo Konishi.
In addition to a substantive section on knives—including the five basics that every kitchen should have—it includes charmingly written illuminations of the mortar and pestle, the daikon grater, and plenty of other Japanese
tools de cuisine.
Dice up a copy at
www.amazon.com.