Mukoita II, Cutting Techniques: Seafood, Poultry, and Vegetables (The Japanese Culinary Academy's Complete Japanese Cuisine) Hardcover – October 30, 2018

Amazing series with lots of good technical knowledge. Lots of photos depicting how to prepare each item. Great book for chefs or home cooks that want to learn more advanced techniques.

The JCA textbooks are some of my favorite culinary guides. The beautiful photography, concise in-depth explanations and general savvy that goes into these is spectacular. I can not recommend them enough.

Love this book

This set of technique books is worth its weight in gold.

Good knowlexdge

Must have for anyone interested in preparing sushi

Aunque no trae los cortes para los pescados como en el tomo uno, este tomo es invaluable pues cuenta con cortes de pescados pequeños, moluscos, ostras, aves, incluso los cortes de verduras y legumbres al estilo japonés, que es lo que yo buscaba hacia tiempo. Trae muchos datos, incluso la postura correcta par el corte, algunas menciones de los cuchillos también.

Comprato per regalo ad uno chef professionista è l'ennesimo volume di questa serie di libri molto tecnici e, secondo me, non dedicati ad un pubblico non professionaleCurati nei minimi particolari con un ampio numero di foto molto ben realizzate con spiegazioni degli strumenti di taglio e indicazioni minuziose di tutti i passaggi.

Very thorough and well illustrated. Surpassed my expectations. Not really for casual cooks, and focuses on technique as well as recipes, but invaluable for someone wanting deeper understanding of Japanese food.

Incredible book on technique! Includes one recipe at the end of each "demo", one of which is steamed duck. Could maybe use one or two additional recipes.

Lástima que no está en mi idioma pero está de lujo muy buena información de técnicas para todo chef de sushi