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

By Japanese Culinary Academy, Yoshihiro Murata (Preface by), Akira Saito (Photographer), Shuichi Yamagata (Photographer)
Hardcover
$75.00
By Japanese Culinary Academy, Yoshihiro Murata (Preface by), Akira Saito (Photographer), Shuichi Yamagata (Photographer)
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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 ev...

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Cookbooks, Food & WineInternational CookingProfessional CookingAsian CookingAsian Cooking - General & MiscellaneousProfessional Cooking & CateringJapanese CookingCooking, AsianCooking->ProfessionalCooking, Japanese