cover for Mukoita II, Cutting Techniques

Mukoita II, Cutting Techniques

By Japanese Culinary Academy

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.

Volume info

Synopsis

Rating:
none
Pages:
224
Print Release:
Oct 30, 2018
Print Format:
Paperback
ISBN:
9784908325090
Tags:
Food
Book Info
Rating:
none
Pages:
224
Print Release:
Oct 30, 2018
Print Format:
Paperback
ISBN:
9784908325090
Tags
Food

Explore the full series