The Japanese Culinary Academy's Complete Introduction To Japanese Cuisine: Mukoita - pr_32028

The Japanese Culinary Academy's Complete Introduction To Japanese Cuisine: Mukoita

Cutting Techniques: Seafood, Poultry, Vegetables

By JAPANESE CULINARY ACADEMY

Hardback

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The latest volume in the definitive Japanese Culinary Academy's Complete Japanese Cuisine series offers high-level, authoritative instructions for mastering traditional Japanese knife skills. Mukoita II, Cutting Techniques- Seafood, Poultry, and Vegetables covers the subject in depth, with precise text and detailed, step-by-step instructional photos and diagrams. The authors address every aspect of filleting many different kinds of small and long fish as well as shellfish, including lobsters, crabs, clams, octopus, eel, and more. There's a section on filleting chicken, duck, and small birds like quail; and a chapter on vegetable carving which explains both basic cuts and the intricate art of Japanese decorative vegetable carving. Recipes using the various ingredients are featured throughout.

Product code: 9784908325090

ISBN 9784908325090
Dimensions H270xW220
No. of pages 1
Publisher Shuhari Initiative