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

著者

書誌事項

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

Hiroshi Nagashima ; photography by Kenji Miura

Kodansha International, 2009

1st ed

タイトル別名

むきもの入門 : 英文版

大学図書館所蔵 件 / 19

この図書・雑誌をさがす

注記

Includes index

内容説明・目次

巻冊次

ISBN 9784770030870

内容説明

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。

目次

  • 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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内容説明・目次

巻冊次

ISBN 9784770030870

内容説明

Japanese food is renowned for its elegant presentation. One of the key presentational elements are mukimono - the decorative garnish and carving - that add the final flourish to a dish. This book introduces 60 edible garnishes and food carvings for home, party, or professional use for all occasions, from simple meals to banquets. This title presents the high art of edible garnishes for the home kitchen that will change the way you look at food and work in your kitchen. Japanese food is renowned for its elegant presentation. One of the key presentational elements are mukimono -

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