Categorii: Diverse
Limba: Engleza
Data publicării: 2017
Editura: Shuhari Initiative
Tip copertă: Hardcover
ISBN: 9784908325069
Dimensiuni: l: 21.7cm | H: 26.6cm
Following publication of Introduction to Japanese Cuisine, as well as a volume on Flavour and Seasoning, the Japanese Culinary Academy is pleased to present the third book in the Complete Japanese Cuisine series: Mukoita Cutting Techniques (Fish). This book covers all the fundamentals of the subject, providing information that's necessary to understanding the cuisine and its cultural context. It features an introduction to Japanese cutting techniques including its importance to preparing and serving sashimi, its history, hygiene and regulations for using raw ingredients in Japan, and a discussion of Japanese knives.