Mukoita II, Cutting Techniques: Seafood, Poultry, and Vegetables - Hardcover
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Availability:In StockContributor:Japanese Culinary Academy, Yoshihiro Murata (Preface by), Akira Saito (Photographer)Series:Japanese Culinary Academy's Complete Japanese CuisinePublish date:10/14/2025Pages:256
Language:EnglishPublisher:Japanese Culinary AcademyISBN-13:9784911188071ISBN-10:4911188073UPC:9784911188071Book Category:CookingBook Subcategory:Regional & Cultural, MethodsBook Topic:Japanese, ProfessionalSize:10.30 x 8.40 x 1.30 inchesWeight:3.0027Product ID:SCSVCCC7FA
Mukoita II, Cutting Techniques: Seafood, Poultry, and Vegetables
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...
Series: Japanese Culinary Academy's Complete Japanese Cuisine
Language:EnglishPublisher:Japanese Culinary AcademyISBN-13:9784911188071ISBN-10:4911188073UPC:9784911188071Book Category:CookingBook Subcategory:Regional & Cultural, MethodsBook Topic:Japanese, ProfessionalSize:10.30 x 8.40 x 1.30 inchesWeight:3.0027Product ID:SCSVCCC7FA
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.
Publisher: Japanese Culinary Academy
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