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MUKOITA I, CUTTING TECHNIQUES: FISH (THE JAPANESE CULINARY - Hardcover - 第 1/10 張圖片
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MUKOITA I, CUTTING TECHNIQUES: FISH (THE JAPANESE CULINARY - Hardcover

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所在地：tokyo, 日本
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ISBN-10
4908325065
Publication Name
Shuhari Initiative
Type
Hardcover
ISBN
9784908325069
Book Title
Mukoita I, Cutting Techniques : Fish
Item Length
10.5in
Publisher
Kodansha International
Publication Year
2017
Format
Hardcover
Language
English
Item Height
1.1in
Author
Japanese Culinary Japanese Culinary Academy, Not Available
Genre
Cooking
Topic
Regional & Ethnic / General, Regional & Ethnic / Japanese, Specific Ingredients / Seafood, Regional & Ethnic / Asian
Item Width
8.6in
Item Weight
43.9 Oz
Number of Pages
1 Pages, 256 Pages

關於產品

Product Information

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 scope. And although the books are targeted primarily to a professional readership, serious amateur chefs will also find them to be an invaluable resource.

Product Identifiers

Publisher
Kodansha International
ISBN-10
4908325065
ISBN-13
9784908325069
eBay Product ID (ePID)
237550111

Product Key Features

Book Title
Mukoita I, Cutting Techniques : Fish
Author
Japanese Culinary Japanese Culinary Academy, Not Available
Format
Hardcover
Language
English
Topic
Regional & Ethnic / General, Regional & Ethnic / Japanese, Specific Ingredients / Seafood, Regional & Ethnic / Asian
Publication Year
2017
Genre
Cooking
Number of Pages
1 Pages, 256 Pages

Dimensions

Item Length
10.5in
Item Height
1.1in
Item Width
8.6in
Item Weight
43.9 Oz

Additional Product Features

Series Volume Number
3
Lc Classification Number
Tx747
Photographed by
Saito, Akira, Yamagata, Shuichi
Preface by
Murata, Yoshihiro
Table of Content
CONTENTS PREFACE Yoshihiro Murata, Director of JCA 6 Chapter 1 8 Introduction to Kiru (cutting) Techniques in Japanese Cuisine The Importance of Kiru Techniques for Serving Sashimi History of Japanese Cutting Techniques Hygiene and Regulations for Using Raw Ingredients in Japan How to Use Japanese Knives How to Take Care of Japanese Knives Chapter 2 32 Filleting Fish Knowing the Structure of Roundfish and Flatfish When Gutting and Filleting How to Strangle Fish When Using in Raw Dishes Filleting Red Sea Bream; Sample Dishes with Recipes Filleting Yellowtail; Sample Dishes with Recipes Filleting Bonito; Sample Dishes with Recipes Filleting Butterfish; Sample Dishes with Recipes Filleting Salmon; Sample Dishes with Recipes Chapter 3 104 Filleting Fish with Special Shapes Filleting Flounder; Sample Dishes with Recipes Filleting Bartail Flathead; Sample Dishes with Recipes Filleting Devil Stinger; Sample Dishes with Recipes Filleting Tilefish; Sample Dishes with Recipes Filleting Tiger Puffer; Sample Dishes with Recipes Regulations and Licenses for Filleting Puffer Filleting Soft-shelled Turtles; Sample Dishes with Recipes Filleting Monkfish; Sample Dishes with Recipes Filleting Carp; Sample Dishes with Recipes Filleting Tuna; Sample Dishes with Recipes Back Matter 242 Japanese Kitchen Utensils Used in the Book Basic Recipes Glossary Index Conversions Photo credits, etc. 176
Copyright Date
2017
Dewey Decimal
641.692
Intended Audience
Trade
Series
The Japanese Culinary Academys Complete Japanese Cuisine Ser.
Dewey Edition
23
Illustrated
Yes

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