Mukoita II, Cutting Techniques: Seafood, Poultry, and Vegetables by Japanese Culinary Academy

Mukoita II, Cutting Techniques: Seafood, Poultry, and Vegetables (Hardcover) (ISBN-13: 9784911188071)

Vendor: Japanese Culinary Academy
Product type: Books
Format: Hardcover
$75.00
$75.00
$75.00
Subtotal: $75.00
Mukoita II, Cutting Techniques: Seafood, Poultry, and Vegetables by Japanese Culinary Academy

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

$75.00
Mukoita II, Cutting Techniques: Seafood, Poultry, and Vegetables by Japanese Culinary Academy

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

$75.00
Format: Hardcover
Description
Description
x
Authoritative, comprehensive, and gloriously illustrated, MUKOITA II, CUTTING TECHNIQUES: Seafood, Poultry, and Vegetables is the fourth volume in a definitive new series on the art of Japanese cuisine, offering 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 decorative vegetable carving. Recipes using the various ingredients are featured throughout.

Author: Japanese Culinary Academy
ISBN-10: 4911188073
ISBN-13: 9784911188071
Publisher: Shuhari Initiative
Language: English
Published: 09/02/2025
Pages: 224
Format: Hardcover
Weight: 1.25lbs
By Japanese Culinary Academy
By Japanese Culinary Academy
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Founded in 2004 to support the advancement and spread of Japanese cuisine both in Japan and internationally, the JAPANESE CULINARY ACADEMY is engaged in educational, cultural, and technical research, as well as in disseminating the results of its research. JCA activities also include professional training, nutritional education and exchange programs for chefs around the world.

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