Mukimono Shiki no Kaishiki

むきもの　四季の皆市
From Toshio Endo of Hirano and Aoyama Club fame, this book is an amazing technical guide to traditional Japanese cutting techniques with incredibly beautiful and detailed pictures. True to the name "Mukimono", the book focuses primarily on mukimono and usuba usage, but also details ways to use certain corer molds, kiridashi, and other kitchen tools to create and utilize beautiful shapes with and within ingredients.
* This book is Japanese language only.