Hardcover | 84 pages | 210*148mm
|Important! Please read before you order!|
|>>>This book is written in English.|
About This Book
This book offers basic techniques such as cutting, soup stock preparation, sauce
preparation, pickling, fish filleting and fillet slicing. Furthermore, the
lessons are carefully selected from each category of Japanese cuisine to
introduce representative cooking methods. Each lesson it treated individually
with detailed instructions-shown step-by-step, in easy to follow color photos.
Availability: Usually ships in 5~10 business days.