| Автор: Japanese Culinary Academy, Isao Kumakura Toru Fush
Название: Mukoita I, Cutting Techniques: Fish
ISBN: 4908325065 ISBN-13(EAN): 9784908325069
Издательство: Random House (USA)
Цена: 45980.00 T
Наличие на складе: Невозможна поставка.
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 that's 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.
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