Mukoita II

99,00 $

Description

Cutting Techniques

Following publication of Introduction to Japanese Cuisine, as well as volumes on flavour, seasoning, and fish-cutting techniques (Mukoita I), the Japanese Culinary Academy is pleased to present the fourth book in the Complete Japanese Cuisine series: Mukoita II, Cutting Techniques. This book covers all the fundamentals of the subject, providing information that’s necessary to understanding the cuisine and its cultural context. The fourth in the ground-breaking series completes the detailed look at cutting techniques begun in the last book: in this case relating to seafood, poultry, and vegetables. As always, richly illustrated and finely described, with supporting recipes. “By Chefs for Chefs!”

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