Shibata Shoten Shellfish Cooking For Professionals

Specifications

Brand

Shibata Shoten

Title

Shellfish Cooking For Professionals

Format

Hardcover, 272 pages

Language

Japanese

Published

31 August 2017

ISBN-10

4388062715

ISBN-13

978-4388062713

Weight

940 g

Features

Shellfish Encyclopedia: A dedicated section shows shellfish species with photographs and notes, including a full oyster section with named varieties.

272-Page Hardcover: The book is a 272-page hardcover weighing 940 g.

Specialist Basic Techniques: The first chapter covers the basic techniques of specialty shops.

Japanese-Language Edition: The text is printed in Japanese, as the listing states, and the photographs and ingredient quantities help you follow each dish.

200 Recipe Variations: The cover promises 200 shellfish dish variations in Japanese, Western, Chinese and Vietnamese styles.

Many Chefs Contributing: The cover lists a group of chefs by name, so the recipes reflect many kitchens and styles.

Benefits

An illustrated encyclopedia of shellfish species and varieties: A dedicated section shows shellfish species with photographs and notes, including a full oyster section with named varieties. You can identify what is in front of you before you cook it.

A 272-page hardcover in a full reference format: The book is a 272-page hardcover weighing 940 g. The generous page count gives the photographs, tables and recipe text plenty of room, and the sturdy binding suits a kitchen shelf where you will reach for it often.

Step photographs of basic techniques from shellfish specialists: The first chapter covers the basic techniques of specialty shops. Rows of step photographs show shucking and preparation, so each hand movement and tool position is visible in sequence, and you can copy the work at your own board.

A Japanese-language edition with the original text and recipes: The text is printed in Japanese, as the listing states, and the photographs and ingredient quantities help you follow each dish. We describe it plainly so you know the language before you order.

Two hundred shellfish dishes in four culinary traditions: The cover promises 200 shellfish dish variations in Japanese, Western, Chinese and Vietnamese styles. Recipe pages give ingredients and quantities in small columns beside full-color photographs of the finished plate.

Dishes from a group of named chefs on the cover: The cover lists a group of chefs by name, so the recipes reflect many kitchens and styles. You gain a wide range of ideas for scallops, oysters, clams and other shellfish.

How to Use

Browse the contents

Read the introduction

Follow a recipe

Keep it dry

Who Is This For

The Shellfish-Curious Cook: You want to handle and cook shellfish with a professional's confidence. Oysters, scallops and clams look alike on the market, and cooking guides rarely explain the basics, and that is not your fault. Our 272-page hardcover gives you a shellfish encyclopedia, basic specialist techniques and 200 shellfish dish variations in Japanese, Western, Chinese and Vietnamese styles. The text is in Japanese, and the photographs, shell identification pages and step pictures guide you through each technique. Study the species, learn the preparation and bring a chef's confidence to shellfish.

Product Story

We are a Tokyo publisher that has served food professionals since 1950, from our base in Bunkyo. We print specialist books for chefs and cookbooks for the home table. This large shellfish reference gathers the basic techniques of specialist shops and a wide range of dishes from many chefs. We describe its language, size and contents plainly, so you know exactly what you are ordering before it ships from Japan.

What's Inside

• Shellfish Cooking For Professionals, hardcover

Care Guide

Storage: Store flat or upright in a dry place, away from direct sun, heat and kitchen splashes.

Shelf Life: Durable kitchen tool with no expiry date.

Important: Keep the book dry and away from open flame. Recipes involve knives and heat; follow normal kitchen safety.

Comparison

Quick Answer

Our 272-page hardcover is a Japanese-language reference on shellfish with an illustrated encyclopedia, specialist techniques and 200 recipe variations in Japanese, Western, Chinese and Vietnamese styles. It has 272 pages, weighs 940 g and was published on 31 August 2017.