Mukoita I, Cutting Techniques - Fish by Japanese Culinary Academy
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- ISBN 10 4911188057
- ISBN 13 9784911188057
- Published Sep 30 2025
- Format Hardcover
- Page Count 256
- Language English
- Countries Japan
- Publisher Japanese Culinary Academy
Publishers Text
MUKOITA I, CUTTING TECHNIQUES: FISH is the third in this multi-volume series. Created by the renowned Japanese Culinary Academy, an organization dedicated to advancing Japanese cuisine throughout the world, the series is authoritative, comprehensive, and wide-ranging in scope. The writing, design and photography of each volume meet the highest standards. And although the books are targeted primarily to a professional readership, serous amateur chefs will also find them to be an invaluable resource.Other cookbooks by this author
- Flavor and Seasoning (The Japanese Culinary Academy's Complete Japanese Cuisine Series): Dashi, Umami and Fermented Food
- Flavoring and Seasoning: Dashi, Umami, and Fermented Foods
- Introduction to Japanese Cuisine: Nature, History and Culture
- Introduction to Japanese Cuisine: Nature, History and Culture
- Introduzione Alla Cucina Giapponese: Natura, Storia e Cultura
- Mukoita I, Cutting Techniques - Fish: The Japanese Culinary Academy's Complete Japanese Cuisine
- Mukoita II, Cutting Techniques: Seafood, Poultry and Vegetables (The Japanese Culinary Academys Complete Japanese Cuisine Series)
- Mukoita II, Cutting Techniques - Seafood, Poultry, and Vegetables
- Yakiba Grilling Techniques: Shio-yaki, Furishio-yaki, Yuan-yaki, Tare-yaki, and Yakitori
