Japanese Culinary Academy`s Complete Introduction To Japanes,
Автор: Japanese Culinary Academy, Isao Kumakura Toru Fush Название: Mukoita I, Cutting Techniques: Fish ISBN: 4908325065 ISBN-13(EAN): 9784908325069 Издательство: Random House (USA) Цена: 6897.00 р. Наличие на складе: Невозможна поставка.
Описание: 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.
Описание: The first in a multi-volume definitive series on the art of Japanese cuisine that will be the standard work for many years to come. Subsequent volumes will appear annually and will describe and illustrate the technical aspects of Japanese cuisine, such as Umami, Sauce & Seasoning, Cutting and Slicing, Simmering and Steaming, Grilling and Frying, Sushi and Other Cuisine, Desserts, Ingredients and more.
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