Name: Mukoita II, Cutting Techniques : Seafood, Poultry and Vegetables
ISBN: 9784908325090

by Japanese Culinary Academy, Japanese Culinary, Masahiro Nakata and Others, Masahiro Nakata, Akira Saito and Shuichi Yamagata, Akira Saito

Mukoita II, Cutting Techniques : Seafood, Poultry and Vegetables

by Japanese Culinary Academy, Japanese Culinary, Masahiro Nakata and Others, Masahiro Nakata, Akira Saito and Shuichi Yamagata, Akira Saito

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ISBN-13: 9784908325090
ISBN: 490832509X
Publication Date: 2017
Publisher: Kodansha International

AUTHOR

Japanese Culinary Academy, Japanese Culinary, Masahiro Nakata and Others, Masahiro Nakata, Akira Saito and Shuichi Yamagata, Akira Saito

SUMMARY

Japanese Culinary Academy, Japanese Culinary is the author of 'Mukoita II, Cutting Techniques : Seafood, Poultry and Vegetables', published 2017 under ISBN 9784908325090 and ISBN 490832509X.

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Mukoita II, Cutting Techniques : Seafood, Poultry and Vegetables

by Japanese Culinary Academy, Japanese Culinary, Masahiro Nakata and Others, Masahiro Nakata, Akira Saito and Shuichi Yamagata, Akira Saito

by Japanese Culinary Academy, Japanese Culinary, Masahiro Nakata and Others, Masahiro Nakata, Akira Saito and Shuichi Yamagata, Akira Saito

AUTHOR

SUMMARY

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Mukoita II, Cutting Techniques : Seafood, Poultry and Vegetables

by Japanese Culinary Academy, Japanese Culinary, Masahiro Nakata and Others, Masahiro Nakata, Akira Saito and Shuichi Yamagata, Akira Saito

by Japanese Culinary Academy, Japanese Culinary, Masahiro Nakata and Others, Masahiro Nakata, Akira Saito and Shuichi Yamagata, Akira Saito

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AUTHOR

SUMMARY

Questions about purchases?

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