JKI will be closed from Dec. 24th 2024 to Jan. 6th 2025
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Pro no Tame no Kai Ryori to Senmonten no Kihon Gijyutsu

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  • プロのための貝料理 貝図鑑と専門店の基本技術

    This book is an extremely comprehensive guide to handling mollusks across a large diaspora of culinary disciplines. From shucking techniques to recipes to taxonomy, just about everything relating to non-crustacean shellfish gets touched on.

    * This book is Japanese language only.

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    • Length: 257mm
    • Width: 194mm
    • Height: 24mm
    • Weight: 952g


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