Mukoita II, Cutting Techniques
Seafood, Poultry, and Vegetables
$138.49
- Hardcover
256 pages
- Release Date
1 January 1970
Summary
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…
Book Details
| ISBN-13: | 9784911188071 |
|---|---|
| ISBN-10: | 4911188073 |
| Author: | Japanese Culinary Academy, Yoshihiro Murata, Akira Saito, Shuichi Yamagata |
| Publisher: | Japanese Culinary Academy |
| Imprint: | Japanese Culinary Academy |
| Format: | Hardcover |
| Number of Pages: | 256 |
| Release Date: | 1 January 1970 |
| Weight: | 1.37kg |
| Dimensions: | 267mm x 218mm x 29mm |
| Series: | The Japanese Culinary Academy's Complete Japanese Cuisine |
About The Author
Japanese Culinary Academy
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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