Japanese Culinary Academy, Isao Kumakura Toru Fush Mukoita I, Cutting Techniques: Fish 9784908325069

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Автор: Japanese Culinary Academy, Isao Kumakura Toru Fush (Исао Кумакура)
Название: Mukoita I, Cutting Techniques: Fish
Перевод названия: Исао Кумакура: Мукоита I, Техника разделки. Рыба
ISBN: 9784908325069
Издательство: Random House (USA)
Классификация: ISBN-10: 4908325065
Обложка/Формат: Hardcover
Страницы: 256
Вес: 0.00 кг.
Дата издания: 06.06.2017
Язык: English
Поставляется из: США
Описание: Following publication of Introduction to Japanese Cuisine, as well as a volume on Flavour and Seasoning, the Japanese Culinary Academy is pleased to present the third book in the Complete Japanese Cuisine series: Mukoita Cutting Techniques (Fish). This book covers all the fundamentals of the subject, providing information thats necessary to understanding the cuisine and its cultural context. It features an introduction to Japanese cutting techniques including its importance to preparing and serving sashimi, its history, hygiene and regulations for using raw ingredients in Japan, and a discussion of Japanese knives.

Mukoita I, Cutting Techniques: Fish, Japanese Culinary Academy, Isao Kumakura Toru Fush