Mukoita II, Cutting Techniques

Mukoita II, Cutting Techniques

Seafood, Poultry and Vegetables: 2

Nakata Masahiro

Kodansha UK

224 pages
Language: English

ISBN / Barcode: 9784908325090

Subject: Cooking, Eat & Drink Japanese Culinary Academys

Interest in Japanese food in North America has grown exponentially in the last fifteen years, moving well beyond sushi and sashimi. More and more people now appreciate the variety and complex tastes and textures of Japanese food, as well as its emphasis on fresh, seasonal ingredients, and presentation. Words like "dashi" and "umami" are part of our vocabulary.

Along with this interest has come an abundance of Japanese cookbooks, most often with a focus on ease of preparation, and recipes that accommodate local tastes and ingredients. However, professional chefs, who are increasingly acknowledging the influence of Japanese cooking on their own work, are looking for expert information about authentic, traditional cuisine. "The Japanese Culinary Academy's Complete Japanese Cuisine" series meets this demand.

STATO: In Commercio

€ 78.00

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