Mukoita II, Cutting Techniques
by Japanese Culinary AcademyYoshihiro Murata (Preface by)Akira Saito (Photographer)Shuichi Yamagata (Photographer)
Format: Hardcover
ISBN13: 9784911188071
Hardcover|9784911188071
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Overview
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.
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.
| ISBN-13 | 9784911188071 |
|---|---|
| ISBN-10 | 4911188073 |
| Weight | 3.00 Pounds |
| Dimensions | 8.59 x 1.15 x 10.53 In |
| List Price | $75.00 |
| Format | Hardcover |
|---|---|
| Language | English |
| Pages | 256 pages |
| Publisher | Japanese Culinary Academy |
| Published On | 2025-10-14 |
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