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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 Japanese decorative vegetable carving. Recipes using the various ingredients are featured throughout.

Mukoita Cutting Techniques 2-Seafood Poultry and Vegetables

€ 78,00Prezzo
  • Categoria: Cucina professionale

    Editore: Japanese Culinary Academy

    ISBN: 9784908325090

    Lingua: Inglese

    Pp: 256

    Formato: Copertina rigida,21,8 cm x 26,7 cm

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