Mukoita II, Cutting Techniques: Seafood, Poultry, and Vegetables (The Japanese Culinary Academy's Complete Japanese Cuisine #4) (Hardcover)

Mukoita II, Cutting Techniques: Seafood, Poultry, and Vegetables (The Japanese Culinary Academy's Complete Japanese Cuisine #4) Cover Image
By Japanese Culinary Academy, Yoshihiro Murata (Preface by), Akira Saito (Photographs by), Shuichi Yamagata (Photographs by)
$75.00
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Description


The latest volume in the definitive Japanese Culinary Academy's Complete Japanese Cuisine series offers 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 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.

About the Author


Founded in 2004 to support the advancement and spread of Japanese cuisine both in Japan and internationally, the JAPANESE CULINARY ACADEMY is engaged in education, 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. The Chairman of the organization, Yoshihiro Murata, is the owner/chef of the acclaimed kaiseki restaurant Kikunoi, with branches in Kyoto and Tokyo. Murata is the author of Kaiseki and Japanese Home Cooking with Master Chef Murata, both published by Kodansha USA.


Product Details
ISBN: 9784908325090
ISBN-10: 490832509X
Publisher: Shuhari Initiative
Publication Date: October 30th, 2018
Pages: 224
Language: English
Series: The Japanese Culinary Academy's Complete Japanese Cuisine