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Hiroshi Nagashima
Phot ography by
Ken j i M i u ra
CONTENTS
lntroJttction
PART
12
Decorative Knots
16
Refreshing Accents
Food Cups
20
24
Cucumber Carving
Radish Garnishes
PART
II
11
28
36
KATSURA-MUKI - -
- - 41
PART
Ill
54
Pentagonal Cuts
Free Cuts
- 53
58
68
Eggplant Fancy 76
Advanced Cuts
PART
IV
80
FRUITS
89
97
NTRODUCTION
n Japan, taste and visual appeal walk hand in hand to the table.
Home cooks and professional chefs alike pay attention to presentation because they consider it a large part of the dining experience.
Visual appeal heightens the eating experience, whether in a five-star restaurant or at home. A key element of this approach is mukimono-the
decorative food garnish that delights the eye by adding a final flourish
to a dish.
Although the art of Japanese food decoration has yet to escape the
confines of Japan's island culture, with this book I hope to change all
of that. I hope to bring this new and exciting \Yay of treating t()od into
your kitchen. Food art gives me imn1ense pleasure and it can do the
same for you. It can change the way you look at your ~'daily bread.'' It
can bring a new level of enjoyment and appreciation into your kitchen.
You will delight in its playful elegance and visual appeal, and those you
feed will be astonished by your creations.
This book is all about bringing creativity into your food practices
and making cooking fun again. If working with food is already an inspiring activity, the garnishes and decorations in these pages will lead you
in new directions. They will allow you to add flourishes to your cooking
repertoire in a manner you never considered. They will lend a whimsical
7
,lll
understated elegance in
ot h-
ers. ~lore imporrantly, they \\'ill jumpstart your curiosity and send you
meal on a single plate with two or three iten1s, choose a garnish appropriate in color, shape, and taste for the collective food display. I discuss how colors work on the plate and ho\v to combine them in various
places throughout the book. If you are serving courses, select a garnish
for each round-appetizer, soup or salad, main course, dessert. As far
as tools go, most garnishes require only a sharp knife and possibly a fe,,
everyday utensils. A handful require specialized implements.
But this collection of edible garnishes represents only the beginning
of your culinary journey. For over and above everything else, Tbe Decora-
tive ~4.rt of japanese Food Carving is an idea book. These pages O\rerflow
with suggestions and inventive ideas you can use as springboards to
e\'en more daring, more inventive decorations or food combinations. In
each of these projects, along \Vith the Recipe Notes at the back, you'll
find a place to flex your culinary muscles and challenge your cooking
skills.
For starters, I offer further suggestions for n1ost of the garnishes.
Instead of a daikon radish, use a carrot. Instead of a lemon, use a lime or
an orange or a pink grapefruit. Instead of the Japanese pun1pkin I chose
because I wanted readers to become aware of its natural sweetness, use
a local squash or a green pepper or something else _you notice close at
hand. You, too, should think in terms of expanding the basic idea of
each decoration by trying it on new f(>Ods around you.
8
Next, every garnish in this book can decorate dozens of dishes, not
just the one selected. For cxan1plc, I chose to incorporate the Fluttering Plun1 Blosson1 on page 62 in a salad, but this delicate garnish could
easily be sprinkled over a leafy green salad, arranged along the edge of
a fish or steak dinner, set elegantly alongside a slice of cake or, perhaps,
floated in a pitcher of lemonade or iced tea. The combinations are endless, subject only to the limits of your imagination.
The art of Japanese food decoration extends back hundreds of years.
The tradition is long and grand. But then, as no\v, it took a \villing hand
and a fertile mind to \vork the knife and dress the table in a \\av that
captured the audience, \vhether they \vere six or sixty: In that respect,
not much has changed. In another respect, everything has changed. The
eager cook has so much more at his or her fingertips. An ever-gro,ving
selection of vegetables from around the \vorld can be found at your
grocers or at some of the specialty shops in to\vn. Carrots in hues from
yello\v to red to purple are no\v a\'ailable. Japanese radishes and cucun1bers have traveled across the seas. Using peppers and zucchini and other
vegetables of varying shapes and colors can be explored. And if you
can't find \Vhat you \Vant at your greengrocer's, you can acquire seeds
at your local nursery or online, and grc)\v it in your garden.
For the adventurous cook, truly these are blessed tirnes. So take the
ne\v techniques and ideas introduced here and run with then1! Transform the way. you
think about food. Enhance vour
kitchen skills. Play
.
.
.
with your n1cals-thcir presentation, the shapes of the f(>ods, and the
colors on which the eyes can feast. In short, with new \'igor and inspiration, create, cat, and enjoy!
Hiroshi Nagashima
SI MPLE
Simple
WlSt
hts
the
J'tl.tt
c.
I
len-,
they
g.tnush
three
in turn stlllllt l.
.
.
J , 1
)t't inns nC ~:t~ himi shnmp, t un :t, :md
.
. .
,
1ndntull.l p<
J ,
which h.nc hetn st't 111 :1 v:tn:tt ton of the
rcu ~n.tpptt'
, , .
,
~tlt ttion will enhance .lll\ u>mhination of
CCit,llltptt~l
'
'1\,t~! S :till C ll
.tpJ'l'llZtl~."
'Ill J thC~t'
:-on.t ll
)r . u
,111 d eaten a~ i~.
CUJ1S 'Ht'
..
C.l"ithr
Sashim1 Platter
~
fmgt'rS
~
Cut a 4-inch (1 0-cm) length of carrot in half lengthwise, then cut off a
length with a peeler.
Tube Curl
The Tube Curl brings this dish to
life with a simple, elegan t flourish,
lending color and movement to
what would have otherwise been
a linear, bland-looking presentation. Try sprinkling T ube Curls
over a favori te salad or meat dish.
Depending on t he dish, consider
using cucumber, a red or yellow
carrot, or a firm vegetable of your
choice.
3 j
Japanese Knot
Oncl' again a glazed carrot garnish decorates rich foods
and tJntali1es the eye. This knot-shaped garnish was
inspired by an ancient traditional way of sending notes
or missives. Once written, the paper was folded in to a
long rectangular shape, then knotted to form the distincti\T pentagonal lozenge at the center. This charming garnish adds a splash of color to any main course,
and here enlivens the more subdued tones of this d ish.
It can be made with any similarly textured vegetable,
including turnip and daikon.
17
Knotted Ribbon
Here a thick, juK \ slice of daikon radt sh c rea tes an
island, breaks up the solid red field , and ~tct s ~t s a pla t form to displa) .1 sampling of 'cgct.1hlc - including the
edible Knotted Ribbon garnish. The d~ukon .wd c.1rrot
add visu.1l appeal to\\ hat \\ould orhcrwisc havc been a
fc.>rgettablc presentation. Notice, too, ho\\ t hc orange
of the carrot nice!) bridges the red of the soup and the
startlmg '' hitenes~ of the radish. Tr) this technique
'' ith other \oups to confound the expectations of your
diners.
I Beet Soup
2
'-t
Simple Square
PerhJps the eJsiest of all the garnishes, the Simple Square can be fashioned from a fruit or vegetable of your choice. As such, it has endless
possibilities. Use one or more squares made from the peel of a lemon,
orange, or lime for a cup of tea, or as an accent alongside a piece of pie
or a scoop of ice cream. On the next page larger squares made from
cooked zucchini do double duty (as do many of the garnishes in this
book), in this case as the meal's veggie and as a decorative bed for
Spiny Lobster.
3 I
m:lkes f<Jr ~~ ,isually pleasing :md zest)' opent.:r to any meal or p.trty.
'Tn this set piece with lightl y grilled chicken or fish, or any seaf(>od
2 '
1 I
25
Tulip Cup
The deep reservoir of the Tulip Cup lends itself to
endless food combinations, from appetizers to salads to
a small, palate-cleansing scoop of sorbet. Choose something that blends visually with the lemon. Tulip Cups
are also perfect for shrimp cocktails, avocado salad, or
many other meal starters. Try making these cups with
limes, oranges, or pink grapefruit, or a festive combination of two or three colors.
Lf
10
Switchback Cut
The petit, crisp J.lpanesc cucumber is idc.dl) ~uited for
rrarnisht's ~llld appetizers, as it is ca'>\' to cut .md can be
;atcn ra"~ 1fcrc it is paired f(>r texture and color ,,ith
alnwn and cheese, but the~" ttchback Cut could \\ork
Keeping the cucumber on the cutting board, roll it 180 degrees and
make a second cut.
Pull apart.
. . . . . and shape to
...
Dancing Crane
. . 'lKUlllbcr is sliced and twi s ted to create an image of a
J,1 pane~t L
. J tl pin<T it.s winus. The Dancmg Crane works well on any salad
brr .tp :->
::.->
. J,,
or a Iong~ 1Lh..
.1
prt L 1<.: 1
.
, s r ken
unage 1 1
Tomato with
Orange Dressing
Cucumber and
and relatively neutral tas t e, the Japanese cucumber p rovides a wonderful base for any food combination you could t hi nk of. whether
.
'
'
it involves seafood, meat, poultry, cheese, or e\en , say, a vegetable
pate. Try making this garnish with raw or parboi led carrot.
in half lengthwise,
2 1Cut
then soak in a weak saltwater solution for 1 or
2 mtnutes, then rinse and
dry as in step 2 of the
Dancing Crane.
Lt
g~Jrn,..,h is cnconlp,l:,Sl'll in
the di sh
it self~ it opens
the d oor t o
Cut a 1-inch (2.5-cm) length 0 f
cumber
and punch out th e center
cu.h
Wit a round cookie cutte r, punch
or app Ie corer. Cut into 4 nng s. ,
ute
.1
~llld :1 ~~:co111..i
(.J
"- '
,1
~nrinklin<r
\'Cl<ic
t \\'ilrs
t
t"
~n
n <ncr the ton.
r
3 I
Ma~<e
2 nc Slors as shown c tf
32
show~ anust~~ 3.
... tuck 1 sid e under to finish Vegetable Twig, then soak 1n water for
2 o r 3 m inutes.
Cork crew
......... dae praiah u incorporated into the
.aL.-*-Me~~~~wimaoWD~
lllgawt.aaw ......
Make incisions to mark out the intenor of the basket and then ...
Jewe ed Radish
All three of the radish garnishes hLTC are simple to
tllakc. Of the three, perhaps the Jeweled Radish is the
most elegant. The et1cctive usl' of the startling contrast between the red skin .md the wh ite flesh is what
gives the garnish its charm. The tl'chn ique is equally
attractive with other \'egetables or fruits t hat offer
such colorful contrasts. Note ho\v the green top has
been pruned back but not discarded for an additional
tlourish.
5
1
Rosebud
The Rosebud is another ch:trrning radish
(Tarnish that rew.uds the .11 tent ivc cook with
~
tT!'C<ll rc~ults fiH minim~tl ctfi)rt. It is simple
t"
to 111 :1kc, :md with scant pr:H:tice you 'II he :thlc
to whip up a whole bouquet in no t imc t(n
c1
l1c)\dful o( vcggics.
' '
Make a cut behind the trimmed portion to form a petal of the Rosebud
Leave room between each of the
4 sides for a second set of petals.
Repeat with the remaining 3 sides.
39
KATSURA-MUKI
A Traditional Japanese Pattern
43
White Lily
This garnish evokes an immediate sense of elegance
when set in a tall flute glas<;, which also serves to
maint.un the flower's shape. Consider other appet 11 crs or a ~m.1ll scoop of, say, crab salad. A well-chosen
'
wc ll -wa~ h cd leaf completes the image.
'-+
Mo :1ng Glory
pu..,h, a It\\ snips, .md
sprig n( grccnl"ry,
these rolled' egct.1blc cups .Ire 1r.tnsf~llrncd into
the verY im.t1!C of a J\1orning (,lor~. 1\ dd ,t pl.tl t el
o r more del or.tt j,re .tl cc~sory .md ) ou lt,t\ l ' .1 s ltl ll \\'1th
~'
.1
ch ~lrtll i ng
r-
of (he tl o \\ c r.
48
Zu -chi ~oat
with Pad le
T he z ucchini Bo~t 1s .lllothcr c .unplc of
nish t h.1t
.1
fooJ g.tt-
Zucchini Rolls
Here the Zucchini Rolls provide an edible
decorative base for tasty morsels of beef, but
of course the idea lends itself to numerous
possibilities. An ongoing theme in these pages
is to combine a succulent morsel of food with
something simple yet substantial such as
zucchini. Use your imagination to provide
additional toppings,
or to supplant the
zucchini with a
new vegetable.
50
CUTOUTS
Diamonds
111
rhe Rough
1\\tlfllll f,
\.
:""
a ('hiiJ "lw shuns hc.1lrhy tt)ods? C.1nc up some carries, st>ason them in a child-friendly
ro t .~. .111 J ot hcr n(Yl'
t"t'
<
.1
, eget.thlt> lonr.
rhan vou
Ill
<
n'
. . . thts sectiOn, con s tder ') lunng o ff s liCes from the pen tagon and
ntsho Hl
them on or .1round t h e food .
.1rrangtng
Cut a sectJ
us ng
Lt I
59
plum Blossom
~
. I'll have no L
'tot
.. , i in this m ~mncr. T h e Plum Blossom s h ap('
J'151I Jccm.ttt:L
L
tile nrcciou s n cs'> of the bra ndie d c a rrot s
r
~ore:;
unuet:;L
..
t1CJ11:>l
I
J,cs, .
spnt1kk
circle.
l J ...
.
1
fS
Carv
.
e around the Circle to finish .
..
ttlerent eff ec t .
Your plum-blossom-in-progress
should look like this.
Chinese
Bellflower
~
0 11Cl
jm.WI11lt j, c "a\
:.->
to
baked
,wcrhcr
t ~ :.->
,1s
"ho\\ n, or in a
3
Make a paper pentagon (page 59)
then cut the potato into a pe ntag o, nal shape.
Then from th
the inciSIOn ~ c~rner cut back to
shape. Re ~ mak~ng half of the petal
then tu rn P
at vmh
over
d the other 5 s1'd es
of each petal. an make other half '
63
~
.
I ~ 111 [1 1'11 ttions St tck bi te-s ize pteces of your l:n onte food s
.
~
.
_
.
I II '
. s llct t(HH..l t(>l it s h uca~\\'l'll :t s l ( S t :l s tc. Ihcwhtt e ot the
U~t>dpropcr\\
I tnt :--g.Hnt ~ 1 1s.1
.1
2 I
64
.;1;,
2 '
5
1
1 I
Five-Petalled
Cherry Blossom
Surprisingly easily to make, this cherry blossom pattern \\'Orks well for single p lace settings, or as a group
serving on a large platter. Each flower was cut from
one piece of thickly sliced
bread. For a six-petalled design, make slimmer petals.
70
A finished petal.
Sliced Leaf
Cluster
'rhL Iight , ,til') fl_c Jill g of thi s g:trni sh \\'OIHI<rr11JJ y
' lll'' lli S Jioht l~uHJ S SUCh :ts l hi :-; g<l:tt ill d<' SSl'J't
colllpt,
. ~'"'
.
..
.
I
'!'he Lc.tf <;111s t cr's fc:tt hcr y l'lcg:tiH c h:ts lll : lll y :tppl i<:ttinn :.. It m:tkcs :tLhi c yt.:t t:ts te (ul .tddit ion to lll':trl y ~ 111 y
m.tin co 11 rsc, tin one. Try using c:trr<>l, turnip, or other
\("PC I
I"'
dMJ
thP
,thJcs.
p.lttrrn in ~tep 2. 0:o m:tttcr wh.tt cookie-cutter p.tt tern you c hoose, th e
key i~ to find an attr.tctivc .sh:tpl. For nl\\ \'l'get:thlc.s carrot, zucchini,
and ~uch nwh sure )rou choose a strong c utter with :1 ~h : trJ) edge. <>ualit y
.
kitchrn cut t crs, or the Jap.mcsc cookie cut t cr.s shown here and in the Tool
.section .H the h.tck nf the book, can cut through thicker slabs o( vegetable.
For thinner cookie cutters, consider p.trhoiling and ~e~lsoning your f(Jod
bct(,re cutting. For an additional flourish, top your t(>od with small garnishc~, such as the ''ariation of the Carved Leaf Cluster (page 69) or the
C~trved Cherry Blossom ( page 64) .
74
I , tl I,
cllffcn
Maple Leaf
A festive cornucopia of glazed maple leaves, fruit, and assorted
clelicacies laces the whipped cream accompaniment for this
pen tea-flavored dessert. As with every other item in
this section, this garnish goes well on salads, vegetable
clilhes, and other hard foods. Consider a similar setup for
J8Ul' favorite cake or pie. The carrot leaves are glazed to give
diaD a subtle sweetness appropriate for dessert
Make the pentagon shape
the Recipe Notes for page 73) .
1
on page 59, then clip off
t he bottom corners.
Ll.
"""'T
.
0 o b ottom cuts fo II ow1ng
the pattern. Note that
incisions will not go as
deep.
81
Holly Leaf
This pnpubr hcnch de~sert come~ to life with t hi:-holly-sh~tpcd garnish, the powdered sug~tr comp leting
the festive hnlid.t\ theme. The llolh I .c:t( could garnish
atw
. f~1ll or \\ 111 tn !l.stt\ 1t .Y, fiom Than bgivmg t lnough
the
JlC\\
ye.H. (; l.ve
desserts.
Y I Cut in half.
t(H
Mont Blanc
82
51
Spread to finish.
Butterfly
==============~======
10
tt
is gl.vcd.
11
I
84
Your butterfly-in-progress
should look like this.
Roll Cake
Gingko Leaf
The lu,-,cious, fanciful curves of the Gingko Leaf garnish allow~ tor many applications. Here, it appears
atop a de ert otfering, the only spla~h of brightnes
among two shades of
white. Perfect for carrot
cake (natural1y!) and a
roster of other sweets. For
dessert u e, the Gingko
Leaf garnish was glazed
with sugar and Cointreau
(see the Recipe 1 'otes for
page 73). To decorate a
1
Cut a l -tnch-th1ok (2.5-an)
round from a peeled cardish for a formal 1unch or
rot and make two curved
dinner, con ider sprincuts with a food carving
kling on a combination of
gingko and maple leave .
At th s po nt the garn1sh
shou d oo I e th1s
FRUITS
Swan Basket
The elegant yet simple fotm of a "" .111
floating on the " .1tcr \\ d I dcltgh t d 111crs o l
'
all age<>. Stacked ms1ck 1'> s lt n :d kt\\ 1 filll t,
hut other ~..l t ccd ln11ts, .dternatmg or .t lonc,
q 1 ,l\\
or th e day.
Lf
10
Serrated Cup
Pinched for time hut need ~m .lddt ttotul fl ourish at
the dinner tabid Tht~ serr.ncd ti-ull t ~ la~t ~111d
to make. Add n ~n orcd jell),
.lS
here, or
.I
scoop o(
t \ 1'>)
Ill'
\\ith a splash
cream is
.1
3 I
'-+ I fruit.
5
92
fruit Basket
---
Edible garnishes i:-. one of the thenH..., of thi~ hook .llld it is cdwul
here" Jt h this carved p 1pa\ .1 b.1slct. Select bctrics and ot ht:r hun
not onh (()r taste but for co lor. 1\Llkc usc o( the.: freshest sca..,onal
tiuit. dab of "h1ppcd cn:.tm 1" optwnal. ( ' hoo~e t,1IJ
ldc-hoJH:d
,. ~ern:'' tth .1 sm~d l dessert fi>rk.
1
\
,,
pJpa: ,
Papaya Dessert
Basket w1th Berries
6 I1
10
93
94
10
11
12
13
17
lY
20
16
PART I
SIMPLE ACCENTS
PAGE
lEI
D E CO R ATIV E KNOTS
crowd-pleaser.
page
1i1
page
Ill
mJ
page
Beet Soup
lEI
page
1m
98
yolk, mayonnaise, and salt and pepper to taste. Simple, heartwa rmi ng,
and p leasing on a d eeper leve l, the
way hearty f ood sho uld be.
REFRE~ING ACCENTS
Spiny Lobster
fB-Eil
page
side d ish. Wedges are b aked or simmered in a stock such as Japanese dash i for about 25
FOOD CUPS
page
Ea-0
CUCUMBER CARVING
page
t!J
Ea-8
caviar has come to the fore in American cuisine. Here, its distinctive tartness, along with its soft liquid center,
provides flavorful and textural coun-
~:
~~
.. ' ~
..
_
page
page
El!l-0
mJ
.~
99
Em-
page
Ell-0
page
page
EE]
page
eJ
ED-G
page
pt:illl
KATSU RA - MUKI
pages
m-m
page
page
EI:J-0
page
mil-e
tu na, or crab.
Sashimi Select
page
as
ED
page
101
CUTOUTS
SQUARE CUTS
peg
--but
illt:J- tlmpiiMIM*IJ
i?AI. . .
is a good vegetllble to
cooking repertotna wn._
refrigerated, it keeps well
well tn salad or c:oolc8d,
seasoned tn a chicken
egg yolk IS spiced wil:h
sansho pepper, a mild
Consider salt, pepper, and chopped a.. .~.. j
teed minced onion.
Gm-0
page
.
tural tenderness. Avo1d overcookmg.
FREE CUTS
page tm]
out 1ts na
page
riJ-0
page
il:l
page
&I
page
I!!
moon shape. An another method would be to fill welloiled individual cups to about 1 inch (2.5 em), bake,
gently knock out the finished pudding on a cutting
board, then shape. Glaze the zucchini.
page
til
the package. The one caveat is tha.t :ertam Ingredients-including raw ginger juice, kiWI, papaya, and
pineapple-need to be heated in orde_r to disarm the
natural enzyme that prevents the gelatm fran: harden.
As with many of the garnishes here, particularly
mg.
1 hI
those made of carrot, the ginger garnish IS lg t y
glazed, or glace.
page
103
Hamburger St ea k with
Carrot Chrysa nthe mum
Stuffed Eggplant
Glace recipes for g la:mg arc p lentifu l The sweetc nmg agent could be
honey, sugar, molasses, o t brown
sugar and the flavo ring can rang e
far and wide. If you p lan t o use garnishes regu larly, it would be a good
idea to keep a glace stock readymade in your refrigerator. The recipe here ca lls for
1 tsp Cointreau (substit ut e b ra ndy), lemon t o t ast e,
10 oz (300 g) sugar combi ned with 2 quarts (1 .8 liters)
of water. However you decid e t o cook the Chrysanthemum garn1sh, do not overco ok it . Parboil o r steam
over a low heat unt il j ust t ender, drain, and simmer in
page
page
im
Cointreau or brandy, and a spl ash of lemon. Add carrots and stir gently, sim mering f o r a m inute or two
fa
ADVANCED CUTS
known as
EGGPLANT FANCY
page
fl
104
II
page
Mont Blanc
page
IJ
PART IV
FRU\T
page
mil
the Map Ie e
page
lil
Grapefruit Jelly
page
mJ
a pan with the sugar and gelatin over a low heat, stir-
tim
page
lim
3/4
cup
(180 ml) whipping cream, and 2/3 cup (160 ml) milk.
Peel the pumpkin, cut into small pieces (discard the
seeds), and boil or steam until soft. Combine the eggs
and sugar, then add the milk and whipping cream.
Preheat an oven to 320F (160C). Mix pumpkin and
e~g mixture in a blender at a /ow speed until well
mixed. Pour mixture into oven-proof aluminum cups
(fo r .md.1v1'd ual servings), set cups in a shallow pan of
water, and bake/steam for 50 minutes. The pudding is
done when it is solid but still soft throughout.
page
Ell
pages
mm-mm
page
ma
KNIVES
-
-~-----------
107
FOOD C HI SE LS
While you can use a number of everyday utensils to
accomplish many of the same tasks, having a set of
food chisels in the kitchen will serve you well. Once
you familiarize yourself with them, you are bound
to find new and 1nventive ways to 1ncorporate them
into your repertoire of techn1ques. There are two
types, curved and V-shaped. The curved edge 1s used
for cutting holes or punch1ng out ha lf-moons, the
V-shaped for more det ailed work and a point ed cut.
As the edges are extremely sharp, use them w ith ca re.
Place a thick kitchen t owel over your cutting b oard t o
protect it and the chisel edge.
SCALPELS
-----
PEELERS
Peelers can be used for some of th e garnishes in this
book. Choose a sturdy o ne with a finely ho ned cutting
edge. To make a clean, even cut, emplo y it slowly and
steadily.
VARiO US TOOLS
work I have a number of tools on
5
iscellaneou
,
For 111
d them here for your reference. Melon1 ,nclu e
.
hand
be found in most k1tchens, and
ball scoops can bably stock apple corers and
f you pro
rl1ost 0 .
f ck As for the rest of the tools,
k1nd o P1
sorl1e
.
can be covered by one or more
h ir functions
t e d utensils. A role-call of
every ay
. h
d
.
f rn left to ng t, rea s
the Items ro
s follows: corers/punches, corka
ches (handle not shown),
screw pun
d
'ck
melon-ball scoops, an
l
nee dl e P '
pincers.
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CORERS/PUNCHES
The circula r corers have drawn some attention, so
they are worth noting separately. These are sturdy,
tubular tools with fine edges. When pressed against a
food surface and rotated, they easily bore through the
food . They are employed with cucumbers on pages
32 and 34, and with eggplant on page 78. As with
food chisels, before using them protect the cutting
surface and the tool's edge by laying out a kitchen
towel.
109
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