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Mukoita.II,Cutting techniques : seafood, poultry and vegetables /

作者 : Junko, Kawakami,,contributor. , Yoshiko, Kitagawa,,contributor. , Masahiro, Nakata,,contributor.

出版社 : Shuhari Initiative Ltd.,

出版年 : 2018

ISBN：9784908325090

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條碼號	典藏館	目前所在館	索書號	館藏狀態	資料類型	附件	預約人數	備註	預約
TPL0282266	新總館4F外文書區	新總館4F外文書區	W 641.5952 M953 2018 v.2	在架	西文書		0		預約

書名： Mukoita.II,Cutting techniques : seafood, poultry and vegetables /

紀錄類型：書目-語言資料,印刷品: 單行本

正題名[資料類型標示]/作者： Mukoita.Japanese Culinary Academy ; writing: Kawakami Junko and Kitagawa Yoshiko ; translation: Center for Intercultural Communication.

其他題名： Mukoita.

其他作者： Junko, Kawakami,

團體作者： Japanese Culinary Academy,

版本項： First edition.

出版者： Tokyo :Shuhari Initiative Ltd.,2018.

面頁冊數： 255 p. :colour ill. ;27 cm.

附註： Originally published in Japanese in 2018.

標題： Cooking (Vegetables).

ISBN ： 9784908325090 (hbk.) :

集叢項： Japanese Culinary Academy's Complete Japanese Cuisine.

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LEADER 02074pam 2200265 a 4500
001 943950
005 20190426092822.0
008 190514s2018 ja a g 001 0 jpn d
010 $a 2018289382
020 $a9784908325090 (hbk.) :$cNT$2625
040 $aTWTNM$beng$dTWTNM
041 1 $aeng$hjpn
050 00$aTX724.5.J3$bM852 2018
082 04$a641.5952$222
245 00$aMukoita.$nII,$pCutting techniques : seafood, poultry and vegetables /$cJapanese Culinary Academy ; writing: Kawakami Junko and Kitagawa Yoshiko ; translation: Center for Intercultural Communication.
246 3 $aMukoita.$nTwo.
246 1 $iAt head of title:$aJapanese Culinary Academy's complete Japanese cuisine.
246 3 $aCutting techniques :$bseafood, poultry and vegetables.
250 $aFirst edition.
260 $aTokyo :$bShuhari Initiative Ltd.,$c2018.
300 $a255 p. :$bcolour ill. ;$c27 cm.
490 1 $aJapanese Culinary Academy's Complete Japanese Cuisine.
500 $aOriginally published in Japanese in 2018.
500 $aIncludes index.
520 $a"Mukoita II: Cutting techniques is the fourth in this multi-volume series. Created by the renowned Japanese Culinary Academy, an organization dedicated to advancing Japanese cuisine throughout the world, the series is authoritative,comprehensive, and wide-ranging in scope. The writing, design and photography of each volume meet the highest standards. Although the books are targeted primarily to a professional readership, serious amateur chefs will also find them to be an invaluable resource. This volume covers all the fundamentals of the subject, providing information 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."--Provided by publisher.
546 $aTranslated from the Japanese.
650 0$aCooking (Vegetables).
650 0$aMeat cutting.
650 0$aCooking (Poultry).
650 0$aCooking, Japanese.
650 0$aCooking (Fish).
700 1 $aJunko, Kawakami,$econtributor.
700 1 $aYoshiko, Kitagawa,$econtributor.
700 1 $aMasahiro, Nakata,$econtributor.
710 2 $aJapanese Culinary Academy,$eissuing body.
710 2 $aCenter for Intercultural Communication,$etranslator.
830 0$aJapanese Culinary Academy's Complete Japanese Cuisine.

LEADER 02074pam  2200265 a 4500
001 943950
005 20190426092822.0
008 190514s2018    ja a   g      001 0 jpn d
010   $a  2018289382
020   $a9784908325090 (hbk.) :$cNT$2625
040   $aTWTNM$beng$dTWTNM
041 1 $aeng$hjpn
050 00$aTX724.5.J3$bM852 2018
082 04$a641.5952$222
245 00$aMukoita.$nII,$pCutting techniques : seafood, poultry and vegetables /$cJapanese Culinary Academy ; writing: Kawakami Junko and Kitagawa Yoshiko ; translation: Center for Intercultural Communication.
246 3 $aMukoita.$nTwo.
246 1 $iAt head of title:$aJapanese Culinary Academy's complete Japanese cuisine.
246 3 $aCutting techniques :$bseafood, poultry and vegetables.
250   $aFirst edition.
260   $aTokyo :$bShuhari Initiative Ltd.,$c2018.
300   $a255 p. :$bcolour ill. ;$c27 cm.
490 1 $aJapanese Culinary Academy's Complete Japanese Cuisine.
500   $aOriginally published in Japanese in 2018.
500   $aIncludes index.
520   $a"Mukoita II: Cutting techniques is the fourth in this multi-volume series. Created by the renowned Japanese Culinary Academy, an organization dedicated to advancing Japanese cuisine throughout the world, the series is authoritative,comprehensive, and wide-ranging in scope. The writing, design and photography of each volume meet the highest standards. Although the books are targeted primarily to a professional readership, serious amateur chefs will also find them to be an invaluable resource. This volume covers all the fundamentals of the subject, providing information 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."--Provided by publisher.
546   $aTranslated from the Japanese.
650  0$aCooking (Vegetables).
650  0$aMeat cutting.
650  0$aCooking (Poultry).
650  0$aCooking, Japanese.
650  0$aCooking (Fish).
700 1 $aJunko, Kawakami,$econtributor.
700 1 $aYoshiko, Kitagawa,$econtributor.
700 1 $aMasahiro, Nakata,$econtributor.
710 2 $aJapanese Culinary Academy,$eissuing body.
710 2 $aCenter for Intercultural Communication,$etranslator.
830  0$aJapanese Culinary Academy's Complete Japanese Cuisine.

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Mukoita.II,Cutting techniques : seafood, poultry and vegetables /

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