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Pro no Tame no Kai Ryori to Senmonten no Kihon Gijyutsu

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.

Category: Books, Under $100

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