Fish

著者

• 日本料理アカデミー ニホン リョウリ アカデミー

書誌事項

Fish

Japanese Culinary Academy

（The Japanese Culinary Academy's complete Japanese cuisine, . Mukoita : cutting techniques ; 1）

Shuhari Initiative, 2017, c2016

1st ed

• : [hardcover]

タイトル別名

切る技法、魚のおろし方

向板

Cutting techniques, fish

注記

Includes index

内容説明・目次

内容説明

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.

「Nielsen BookData」 より

詳細情報

• NII書誌ID(NCID): BB26204958
• ISBN:
  • 9784908325069
• 出版国コード: ja
• タイトル言語コード: eng
• 本文言語コード: eng
• 原本言語コード: jpn
• 出版地: Tokyo
• ページ数/冊数: 255 p.
• 大きさ: 27 cm
• 分類:
  • DC23 : 641.692
• 件名:
  • LCSH : Cooking (Fish)
  • LCSH : Cooking, Japanese
• 親書誌ID:
  • BB19720480