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Mukoita Ii, Cutting Techniques: Seafood, Poultry, And Vegetables (The Japanese Culinary AcademyS Complete Japanese Cuisine)
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Authoritative, Comprehensive, And Gloriously Illustrated, Mukoita Ii, Cutting Techniques: Seafood, Poultry, And Vegetables Is The Fourth Volume In A Definitive New Series On The Art Of Japanese Cuisine, Offering HighLevel, 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, StepByStep 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. ThereS 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 Decorative Vegetable Carving. Recipes Using The Various Ingredients Are Featured Throughout.
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