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mukoita - cutting techniques i fish

MUKOITA - CUTTING TECHNIQUES I: FISH

Japanese Culinary Academy

Žanrovi: Cooking & Food

Izdavač: Turnaround Publisher

Broj strana: 256
Povez: Hardcover
Format: 21.7 x 2.9 x 26.6 cm
Opis
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. 
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8 - 3 = 5, 2, 4, 6


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Cena: 8250.00 din
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