The decorative art of Japanese food carving : elegant garnishes for all occasions

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Bibliographic Information

The decorative art of Japanese food carving : elegant garnishes for all occasions

Hiroshi Nagashima ; photography by Kenji Miura

Kodansha International, 2009

1st ed

Other Title

むきもの入門 : 英文版

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Note

Includes index

Description and Table of Contents

Description

初心者からプロの料理人まで幅広く使える。日本独自のむきものの技術と盛り付けを、豊富なプロセス写真とともにわかりやすく解説。

Table of Contents

  • 1 SIMPLE ACCENTS(Twists&Curls;Decorative Knots;Refreshing Accents;Food Cups;Cucumber Carving;Radish Garnishes)
  • 2 KATSURA‐MUKI—A Traditional Japanese Pattern
  • 3 CUTOUTS(Square Cuts;Pentagonal Cuts;Free Cuts;Eggplant Fancy;Advanced Cuts)
  • 4 FRUITS

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