| Handbook on Japanese Food: Carving Techniques for Seasonal Vegetables Contributor(s): Shimatani, Munehiro (Author) |
|||||||
 |
ISBN: 4416715307 ISBN-13: 9784416715307 Publisher: Seibundo Shinkosha
WE WILL NOT BE UNDERSOLD! Click here for our low price guarantee Binding Type: Paperback Published: May 2016 Click for more in this series: Japanese-English Bilingual Books |
||||||
| Additional Information |
| BISAC Categories: - Travel | Asia - Japan |
| Series: Japanese-English Bilingual Books |
| Physical Information: 0.5" H x 5.1" W x 8.3" L (0.60 lbs) 160 pages |
| Themes: - Cultural Region - Japanese |
| Features: Price on Product |
| Descriptions, Reviews, Etc. |
| Publisher Description: In this lavishly illustrated book, Shimatani, who won a carving championship in a recent TV show, gives you every step of carving carefully until ordinary vegetable and fruit turn into beautiful creations. His precise techniques can reach outside the cooking domain and convey the delicate Japanese sense of beauty and culture that has been handed down in an unbroken line. Although the techniques are specially aimed at professional cooks of high-class Japanese restaurants, the techniques themselves are not so difficult as you imagine. Learn the basics steadily and practice, and you will acquire enough skills before you even know it. This book covers from basics to applied techniques: *Carve vegetable into such various shapes as cube, Gingko leaf, hexagon, paper-thin peeling and more *Change vegetable to such various shapes as cherry blossoms, Chrysanthemum, camelia and other forms of flower, twists, snail, crane, tortoise and more *Beautiful ideas of fruits displays |
Contributor Bio(s): Shimatani, Munehiro: - Munehiro Shimatani has been serving as Head Chef at Miyagawa-cho Suiren, Kyoto, since 2012. He was born in 1972 in Nara, an ancient capital of Japan, and right after graduating high school he began his apprenticeship under Yoshio Kurosaki, one of the top chefs at Kyoto Shinto Hotel Matsuhama. He continued his study in Kyoto restaurants such as Arashiyama Benkei and Kihune Hiroya before he was appointed chef at Miyako-Shun-Zen Tsuki-no-Fune, Nara's traditional restaurant. He won several competitions with his splendid knife techniques. His other publications include "Seasonal Soups for Beginners" and "50 Ultimate Kyoto Dishes You Wanted to Cook at Least Once." |
| Customer ReviewsSubmit your own review |
| To tell a friend about this book, you must Sign In First! |
Copyright © 2024 TheReadingWarehouse.com