Introduction to japanese cuisine vol.4: mukoita 2 cutting techniques

Cutting Techniques: Seafood, Poultry, Vegetables

Shuhari Taal: Engels

Overig Hardback

€ 69,95

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Introduction to japanese cuisine vol.4: mukoita 2 cutting techniques

Overig Hardback

€ 69,95

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The latest volume in the definitive Japanese Culinary Academy's Complete Japanese Cuisine series offers 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 Japanese decorative vegetable carving. Recipes using the various ingredients are featured throughout.
ISBN
9784908325090
Genre
Verschenen
15-04-2018
Bindwijze
Overig Hardback
Pagina's
216 pagina's
Druk
1e
Taal
Engels
Uitgever
Auteur(s)
Formaat
26,2 cm x 22 cm x 2,9 cm
Gewicht
1258 gram
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