Japan food carving book: seafood, meat, vegetables, and processed products help to quickly turn off towards 100 - Hardcover

島谷 宗宏

Hardcover

ISBN 10: 4416616872 ISBN 13: 9784416616871

Synopsis

Delicate technology unique to Japan food line up for food, carving.Vegetables such as radish and potatoes are first come to mind, as well as in Japan food carving is vegetable and squid and eligible products, such as fish and shellfish, such as shrimp, clams, meat, eggs and sheet konbu and konjak, Amorphophallus konjac, kamaboko, hanpen.In this book, did not so much presented in the other books ever fish and shellfish, meat, processed products mainly are of course most commonly used vegetable broth, immediately useful practical how to cut 100 summarized in a book.Detailed step-by-step procedure is to cut with photos, illustration, which also used easy commentary.Glamorous and delicious cuisine with good carving as well as how to cut the recipe too!As well as basic in this story, with seafood and meat carving becomes particularly important under processing and tools, presentation will lecture carefully.Techniques quickly cut better setup than vegetables and fish and shellfish, perishable materials are fresh out of need. In this book for more information tell you the secret.

Edition details

• ISBN 10: 4416616872
• ISBN 13: 9784416616871
• Binding: Tankobon Hardcover
• Language: Japanese