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Mukoita II: Cutting Techniques
Mukoita II: Cutting Techniques
Mukoita II: Cutting Techniques

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Japanese Culinary Academy Book | Mukoita II: Cutting Techniques: Seafood, Poultry, and Vegetables

Part of "The Japanese Culinary Academy's Complete Japanese Cuisine" series, this beautiful, full-colour, hardback book is widely considered to be one of the best references available. 


    From The Japanese Culinary Academy ...

    The Japanese Culinary Academy (JCA) was established in 2004 in order to “promoting global understanding of Japanese Cuisine” and “Contributing to the Next Generation of Japanese food Chefs”. We have been mainly active in programs like the Food Education Project, the Japanese Culinary Art Competition, and the Japanese Culinary Fellowship aimed at top-level chefs overseas.

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