Handbook on Japanese Food: Carving Techniques for Seasonal Vegetables - Shimatani, Munehiro
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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.

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Produktbeschreibung
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.
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Autorenporträt
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."