Mukoita II, Cutting Techniques - Seafood, Poultry, and Vegetables by Japanese Culinary Academy
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- ISBN 10 4911188073
- ISBN 13 9784911188071
- Published Oct 14 2025
- Format Hardcover
- Page Count 224
- Language English
- Countries Japan
- Publisher Japanese Culinary Academy
Publishers Text
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 every aspect of filleting many different kinds of small and long fish as well as shellfish, including lobsters, crabs, clams, octopus, eel, and more. There’s a section on filleting chicken, duck, and small birds like quail; and a chapter on vegetable carving which explains both basic cuts and the intricate art of decorative vegetable carving. Recipes using the various ingredients are featured throughout.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 I, Cutting Techniques - Fish
- Mukoita II, Cutting Techniques: Seafood, Poultry and Vegetables (The Japanese Culinary Academys Complete Japanese Cuisine Series)
- Yakiba Grilling Techniques: Shio-yaki, Furishio-yaki, Yuan-yaki, Tare-yaki, and Yakitori
