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Mukoita II, Cutting Techniques : Seafood, Poultry, and Vegetables

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

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intricate art of Japanese decorative vegetable carving. Recipes using the various ingredients are featured throughout.

Product details

Format

Hardback
| 224 pages

Dimensions

209.55
x 260.35mm

| 567g

Publication date
30 Apr 2018

Publisher

Shuhari Initiative

Publication City/Country

United States

Language

English

Illustrations note
FULL-COLOR PHOTOS THROUGHOUT

ISBN10
490832509X

ISBN13
9784908325090

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