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The Japanese Culinary Academy MUKOITA II, Cutting Techniques: Seafoods, Poultry, and Vegetables (English)

€124,50

Mukoita II, Cutting Techniques: Seafood, Poultry, and Vegetables covers the subject in depth, with...

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Description

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.

Language: English

Hardcover, All color, 224 Pages

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Customer Reviews

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K
Kay

Not cheap but a great book with great detailed information on japanese cutting techniques.

s
simeon

Essential for all Washoku chefs

B
Bakonyi

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T
Thomas

Thank you for the great service and the speedy delivery. The books are a MUST for any chef interested in Japanese cuisine...