Pro no Tame no Kai Ryori to Senmonten no Kihon Gijyutsu

プロのための貝料理　貝図鑑と専門店の基本技術

This book is an extremely comprehensive guide to handling mollusks across a large diaspora of culinary disciplines. From shucking techniques to recipes to taxonomy, just about everything relating to non-crustacean shellfish gets touched on.

* This book is Japanese language only.