Mukoita I, Cutting Techniques Fish |
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| Author:
| Japanese Culinary Academy, |
| Preface by:
| Murata, Yoshihiro |
| Photographer:
| Saito, Akira
Yamagata, Shuichi
Kuma, Masashi |
| Series title: | The Japanese Culinary Academy's Complete Japanese Cuisine Ser. |
| ISBN: | 978-4-908325-06-9 |
| Publication Date: | Jun 2017 |
| Publisher: | Kodansha America, Incorporated
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| Book Format: | Hardback |
| List Price: | USD $75.00 |
Book Description:
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Covering the fundamentals of the subject and providing information that's necessary to understanding Japanese cuisine and its cultural context, MUKOITA I, CUTTING TECHNIQUES: FISH is the third volume in a definitive new series entitled, "The Japanese Culinary Academy's Complete Japanese Cuisine." Created by the renowned Japanese Culinary Academy, an organization dedicated to advancing Japanese cuisine throughout the world, the series is authoritative, comprehensive, and wide-ranging in...
More DescriptionCovering the fundamentals of the subject and providing information that's necessary to understanding Japanese cuisine and its cultural context, MUKOITA I, CUTTING TECHNIQUES: FISH is the third volume in a definitive new series entitled, "The Japanese Culinary Academy's Complete Japanese Cuisine." Created by the renowned Japanese Culinary Academy, an organization dedicated to advancing Japanese cuisine throughout the world, the series is authoritative, comprehensive, and wide-ranging in scope. And although the books are targeted primarily to a professional readership, serious amateur chefs will also find them to be an invaluable resource.