2: Mukoita II, Cutting Techniques: Seafood, Poultry and Vegetables (The Japanese Culinary Academys Complete Japanese Cuisine Series)

Amazon.com Price: $75.00 (as of 05/05/2019 16:30 PST- Details)

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Description

Interest in Japanese food in North The united states has grown exponentially in the last fifteen years, moving well beyond sushi and sashimi. An increasing number of 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 a part of our vocabulary.

Along with this interest has come an abundance of Japanese cookbooks, most continuously with a focus on ease of preparation, and recipes that accommodate local tastes and ingredients. Alternatively, professional chefs, who are increasingly more acknowledging the influence of Japanese cooking on their own work, are in search of expert information about authentic, traditional cuisine. “The Japanese Culinary Academy’s Complete Japanese Cuisine” series meets this demand.

MUKOITA II, CUTTING TECHNIQUES: SEAFOOD, POULTRY AND VEGETABLES is the fourth in this multi-volume series. Created by the renowned Japanese Culinary Academy, an organization dedicated to advancing Japanese cuisine all the way through the world, the series is authoritative, comprehensive, and wide-ranging in scope. The writing, design and photography of each volume meet the highest standards. And even if the books are targeted primarily to a professional readership, serous amateur chefs will also find them to be an invaluable resource.

MUKOITA II, CUTTING TECHNIQUES covers the entire fundamentals of the subject, providing information that’s necessary to understanding the cuisine and its cultural context. The book covers filleting, with sections on how to fillet many different kinds of small and long fish as well as shellfish: horse mackerel, sardines, eel, tiger prawns, lobster, crabs, clams and octopus, and more. Also included are recipes for each variety. At the end of the book is information about Japanese kitchen utensils, basic recipes and a glossary.

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