Covering the fundamentals of the subject and providing information that's necessary to understanding the cuisine and its cultural context, MUKOITA II, CUTTING TECHNIQUES: SEAFOOD, POULTRY AND VEGETABLES is the fourth 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,...
More DescriptionCovering the fundamentals of the subject and providing information that's necessary to understanding the cuisine and its cultural context, MUKOITA II, CUTTING TECHNIQUES: SEAFOOD, POULTRY AND VEGETABLES is the fourth 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.