Mukoita II, Cutting Techniques: Seafood, Poultry, and Vegetables

Mukoita II, Cutting Techniques: Seafood, Poultry, and Vegetables

Mukoita II, Cutting Techniques: Seafood, Poultry, and Vegetables

Author(s): Japanese Culinary Japanese Culinary Academy, Yoshihiro Murata, Shuichi Yamagata
Publisher: Kodansha America, Incorporated
Binding: Hardcover
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New copy of Mukoita II, Cutting Techniques: Seafood, Poultry, and Vegetables by Japanese Culinary Japanese Culinary Academy, Yoshihiro Murata, Shuichi Yamagata. - Hardcover, Published by Kodansha America, Incorporated, 256 pages.

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