DESCRIPTION Condition : USED. Very Good. No missing page. Total pages: 498 pages Language: Japanese ISBN-10: 481635798X ISBN-13: 978-4816357985 Release Date: March 16, 2015 - to everyone involved in the cooking Anyone who will start the cooking, the favorite one cuisine, who plan to cook, fee If it has been a sense of the work, of the kitchen knife that was directed towards the all involved in the cooking Definitive edition of how to use. From the basic, such as posture and how to hold, each of the material The combined cut way in, to how to cut to match the cuisine, explains clearly You have. - easy-to-understand how to cut of all material In finely shooting photo, vegetables, fish, meat, processed foods, etc., more than 100 kinds of Pick up the ingredients, we have to introduce the how to cut over the details. Because it is described in the sequential photographs from a comfortable viewing angle, cut how to Either you have the has become easy to understand. - also introduce cuisine by taking advantage of how to cut But the report also takes advantage of how to cut food. A cut-how that has been introduced By using a cut-how, that take advantage of the material, more cuisine de delicious You should kill. By all means, please try. This is a Japanese book. There are a lot of illustrations and photos in this book. Even if you can not read Japanese, you enjoy reading the book surely!! This book is never sold in the foreign country. If you are interested in don't miss it! Payment Paypal ONLY Shipping Handling I will ship anywhere in the world. Intl' Economy shipping - with SAL Tracking number SAL Registered Mail abolished Australia, Greenland, Denmark, Germany, Norway, Hungary, Finland, Poland. Australia, Greenland, Denmark, Germany, Norway, Hungary, Finland, Poland :(No tracking number) ?takes about 2 to 4 weeks or more Intl' Standard shipping - with EMS with Tracking number ?takes about 7 to 11 days or more Handling Time We'll ship within 1 - 3 business days after receiving payment. Thank you for your watching.