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Mukoita II Cutting Techniques Seafood Poultry and Vegetables The Japanese Culinary Academys Complete Japanese Cuisine
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The Japanese Culinary Academy's Complete Introduction To ~ The latest volume in the definitive Japanese Culinary Academy’s Complete Japanese Cuisine series offers high-level, authoritative instructions for mastering traditional Japanese knife skills. Mukoita II, Cutting Techniques- Seafood, Poultry, and Vegetables covers the subject in depth, with precise text and detailed, step-by-step instructional .
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