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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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估計於 5月22日, 三至 6月3日, 一之間送達 運送地點 43230
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Personalize
No
Type
Coloring Book
Signed
No
Custom Bundle
No
Book Series
N/A
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
10.6in
Publisher
Kodansha America, Incorporated
Publication Year
2018
Format
Hardcover
Language
English
Item Height
1.1in
Author
Japanese Culinary Academy
Genre
Cooking
Topic
Specific Ingredients / Vegetables, Regional & Ethnic / Japanese, Specific Ingredients / Seafood, Specific Ingredients / Poultry, Regional & Ethnic / Asian, Methods / Professional
Item Width
8.6in
Item Weight
44.3 Oz
Number of Pages
224 Pages

關於產品

Product Information

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.

Product Identifiers

Publisher
Kodansha America, Incorporated
ISBN-10
490832509x
ISBN-13
9784908325090
eBay Product ID (ePID)
17038627759

Product Key Features

Book Title
Mukoita II, Cutting Techniques : Seafood, Poultry, and Vegetables
Author
Japanese Culinary Academy
Format
Hardcover
Language
English
Topic
Specific Ingredients / Vegetables, Regional & Ethnic / Japanese, Specific Ingredients / Seafood, Specific Ingredients / Poultry, Regional & Ethnic / Asian, Methods / Professional
Publication Year
2018
Genre
Cooking
Number of Pages
224 Pages

Dimensions

Item Length
10.6in
Item Height
1.1in
Item Width
8.6in
Item Weight
44.3 Oz

Additional Product Features

Series Volume Number
4
Lc Classification Number
Tx724.5.J3
Photographed by
Yamagata, Shuichi, Saito, AKIRA
Preface by
Murata, Yoshihiro
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
Intended Audience
Trade
Series
The Japanese Culinary Academy's Complete Japanese Cuisine Ser.
Dewey Edition
23
Illustrated
Yes

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