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Mukoita II, Cutting Techniques: Seafood, Poultry, and Vegetables

by Japanese Culinary Academy , Yoshihiro Murata , Akira Saito
Save 26% Save 26%
Current price ₹5,457.00
Original price ₹7,350.00
Original price ₹7,350.00
Original price ₹7,350.00
(-26%)
₹5,457.00
Current price ₹5,457.00

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Book cover type: Hardcover
  • ISBN13: 9784911188071
  • Binding: Hardcover
  • Subject: N/A
  • Publisher: Japanese Culinary Academy
  • Publisher Imprint: Japanese Culinary Academy
  • Publication Date:
  • Pages: 256
  • Original Price: USD 75.0
  • Language: English
  • Edition: N/A
  • Item Weight: 1361 grams
  • BISAC Subject(s): Regional & Cultural / Japanese

Authoritative, comprehensive, and gloriously illustrated, MUKOITA II, CUTTING TECHNIQUES: Seafood, Poultry, and Vegetables is the fourth volume in a definitive new series on the art of Japanese cuisine, offering 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 decorative vegetable carving. Recipes using the various ingredients are featured throughout.

Founded in 2004 to support the advancement and spread of Japanese cuisine both in Japan and internationally, the JAPANESE CULINARY ACADEMY is engaged in educational, cultural, and technical research, as well as in disseminating the results of its research. JCA activities also include professional training, nutritional education and exchange programs for chefs around the world.

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