Additional information
Weight | 1500 g |
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ISBN-13 | 978-4-908325-06-9 |
133,26 € (inc. Tax)
This book presents widely used cutting techniques for fish in Japanese cuisine, centering on those prac-ticed by the mukoita chef, together with detailed photographs of the processes. It provides a system-atic guide to preparation of sashimi dishes, from the spiking of freshly caught fish, to filleting or otherwise dividing the fish into its parts, and slicing of fillets.
Language: English
Hardcover, All color, 256 Pages
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Weight | 1500 g |
---|---|
ISBN-13 | 978-4-908325-06-9 |
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Essential for Washoku Chefs !