- Start
- Handbook on Japanese Food: Carving Techniques for Seasonal Vegetables
Handbook on Japanese Food: Carving Techniques for Seasonal Vegetables
Angebote / Angebote:
Washoku, or Japanese cuisine, can look even more attractive when completed with delicately trimmed vegetable pieces. This book, by spotlighting basics and pretty shaping, introduces more than fifty techniques with step-by-step procedures and large pictures. The master chef shows every step carefully until an ordinary vegetable and fruit turn into beautiful creations. Let the author unveil secrets to liven up any party table displays with your specialized knife techniques to surprise your guests.
Fremdlagertitel. Lieferzeit unbestimmt
