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MUKOITA IIJapanese Cuisine Cutting Techniques How to Grate Seafood Poultry Veget
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所在地：Tokyo, 日本
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- Personalize
- No
- Type
- Coloring Book
- Signed
- No
- Custom Bundle
- No
- Book Series
- The Japanese Culinary Academys Complete Japanese Cuisine Ser.
- Narrative Type
- Nonfiction
- Personalized
- No
- Features
- Cooking
- Country/Region of Manufacture
- Japan
- Inscribed
- No
- Vintage
- No
- ISBN
- 9784908325090
- Book Title
- Mukoita II, Cutting Techniques : Seafood, Poultry and Vegetables
- Item Length
- 10.5 in
- Publisher
- Kodansha International
- Publication Year
- 2018
- Format
- Hardcover
- Language
- English
- Illustrator
- Yes
- Item Height
- 1.1 in
- Genre
- Cooking
- Topic
- Regional & Ethnic / General, Specific Ingredients / Vegetables, Regional & Ethnic / Japanese, Specific Ingredients / Seafood, Specific Ingredients / Poultry, Regional & Ethnic / Asian
- Item Width
- 8.6 in
- Item Weight
- 45.5 Oz
- Number of Pages
- 224 Pages, 1 Pages
關於產品
Product Information
Interest in Japanese food in North America has grown exponentially in the last fifteen years, moving well beyond sushi and sashimi. More and more people now appreciate the variety and complex tastes and textures of Japanese food, as well as its emphasis on fresh, seasonal ingredients, and presentation. Words like "dashi" and "umami" are part of our vocabulary. Along with this interest has come an abundance of Japanese cookbooks, most often with a focus on ease of preparation, and recipes that accommodate local tastes and ingredients. However, professional chefs, who are increasingly acknowledging the influence of Japanese cooking on their own work, are looking for expert information about authentic, traditional cuisine. "The Japanese Culinary Academy's Complete Japanese Cuisine" series meets this demand. MUKOITA II, CUTTING TECHNIQUES: SEAFOOD, POULTRY AND VEGETABLES is the fourth in this multi-volume series. 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. The writing, design and photography of each volume meet the highest standards. And although the books are targeted primarily to a professional readership, serous amateur chefs will also find them to be an invaluable resource. MUKOITA II, CUTTING TECHNIQUES covers all the fundamentals of the subject, providing information that's necessary to understanding the cuisine and its cultural context. The book covers filleting, with sections on how to fillet many different kinds of small and long fish as well as shellfish: horse mackerel, sardines, eel, tiger prawns, lobster, crabs, clams and octopus, and more. Also included are recipes for each variety. At the end of the book is information about Japanese kitchen utensils, basic recipes and a glossary.
Product Identifiers
Publisher
Kodansha International
ISBN-10
490832509x
ISBN-13
9784908325090
eBay Product ID (ePID)
17038627759
Product Key Features
Book Title
Mukoita II, Cutting Techniques : Seafood, Poultry and Vegetables
Format
Hardcover
Language
English
Topic
Regional & Ethnic / General, Specific Ingredients / Vegetables, Regional & Ethnic / Japanese, Specific Ingredients / Seafood, Specific Ingredients / Poultry, Regional & Ethnic / Asian
Book Series
The Japanese Culinary Academys Complete Japanese Cuisine Ser.
Publication Year
2018
Illustrator
Yes
Genre
Cooking
Number of Pages
224 Pages, 1 Pages
Dimensions
Item Length
10.5 in
Item Height
1.1 in
Item Width
8.6 in
Item Weight
45.5 Oz
Additional Product Features
Intended Audience
Trade
Series Volume Number
4
Lc Classification Number
Tx724.5.J3
Photographed by
Akira Saito and Shuichi Yamagata, Akira Saito
Table of Content
CONTENTS PREFACE Yoshihiro Murata, Director of JCA 6 Chapter 1 8 Filleting Small and Long Fish How to Use Japanese Knives for Preparing the Fish Hygiene and Regulations for Using Raw Ingredients in Japan Filleting Horse Mackerel; Sample Dishes with Recipes Filleting Sardines; Sample Dishes with Recipes Filleting Conger Eel; Sample Dishes with Recipes Filleting Eel; Sample Dishes with Recipes Filleting Pike Conger; Sample Dishes with Recipes Chapter 2 74 Filleting Shellfish Filleting Japanese Tiger Prawns; Sample Dishes with Recipes Filleting Ise Lobsters; Sample Dishes with Recipes Filleting Golden Cuttlefish; Sample Dishes with Recipes Filleting Aori Cuttlefish; Sample dishes with Recipes Filleting Swordtip Squid; Sample Dishes with Recipes Filleting Crabs; Sample Dishes with Recipes Filleting Octopus; Sample Dishes with Recipes Filleting Abalone; Sample Dishes with Recipes Filleting Japanese Clams; Sample Dishes with Recipes Filleting Ark Shells; Sample Dishes with Recipes Filleting Turban Shells; Sample Dishes with Recipes Chapter 3 162 Filleting Chicken Filleting Chicken; Sample Dishes with Recipes Filleting Wild Duck; Sample Dishes with Recipes Filleting Quail; Sample Dishes with Recipes Chapter 4 190 Cutting Vegetables Katsura-muki: Rotary Peeling (Paper-thin Sheets of Radish) Ken Needle Cut Sasagaki: Whittling Other Basic Ways of Cutting Jabara-giri: Serpent's Belly Cut Other Kazari-giri: Decorative Vegetable Carving Dishes with Ken Needle Cut Back Matter 214 Japanese Kitchen Utensils Used in the Book Basic Recipes Glossary Index Conversions Photo credits, etc. 224
Copyright Date
2018
Lccn
2018-289382
Dewey Decimal
641.5952
Dewey Edition
23
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物品所在地：
Tokyo, 日本
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