Shared by:oxx78
Written by Hiroshi Nagashima
Edition: 2009
Format(s): PDF
Language: English
Japanese cuisine is renowned for the beauty of its presentation. Among the key elements in this presentation style are mukimono--the decorative garnishes and carvings that add the final flourish to a dish. It might be a carrot round in the shape of a plum blossom. Or a scattering of cherry blossoms plucked from a radish. Perhaps a swallow, a butterfly, a ginkgo leaf or a cluster of pine needles. Whatever the motif, it will have been created to delight the eye and the palate with its shape, color, and taste.
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| Creation Date: | Mon, 27 Feb 2012 05:52:09 +0300 |
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| The Decorative Art of Japanese Food Carving (gnv64).pdf 23.2 MBs | |
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