• The Japanese Culinary Academy INTRODUCTION TO JAPANESE CUISINE: Nature, History and Culture (English) - Kamimoto
  • The Japanese Culinary Academy INTRODUCTION TO JAPANESE CUISINE: Nature, History and Culture (English) - Kamimoto
  • The Japanese Culinary Academy INTRODUCTION TO JAPANESE CUISINE: Nature, History and Culture (English) - Kamimoto
  • The Japanese Culinary Academy INTRODUCTION TO JAPANESE CUISINE: Nature, History and Culture (English) - Kamimoto
  • The Japanese Culinary Academy INTRODUCTION TO JAPANESE CUISINE: Nature, History and Culture (English) - Kamimoto
  • The Japanese Culinary Academy INTRODUCTION TO JAPANESE CUISINE: Nature, History and Culture (English) - Kamimoto
  • The Japanese Culinary Academy INTRODUCTION TO JAPANESE CUISINE: Nature, History and Culture (English) - Kamimoto
  • The Japanese Culinary Academy INTRODUCTION TO JAPANESE CUISINE: Nature, History and Culture (English) - Kamimoto
  • The Japanese Culinary Academy INTRODUCTION TO JAPANESE CUISINE: Nature, History and Culture (English) - Kamimoto
  • The Japanese Culinary Academy INTRODUCTION TO JAPANESE CUISINE: Nature, History and Culture (English) - Kamimoto
  • The Japanese Culinary Academy INTRODUCTION TO JAPANESE CUISINE: Nature, History and Culture (English) - Kamimoto
  • The Japanese Culinary Academy INTRODUCTION TO JAPANESE CUISINE: Nature, History and Culture (English) - Kamimoto
  • The Japanese Culinary Academy INTRODUCTION TO JAPANESE CUISINE: Nature, History and Culture (English) - Kamimoto
  • The Japanese Culinary Academy INTRODUCTION TO JAPANESE CUISINE: Nature, History and Culture (English) - Kamimoto
  • The Japanese Culinary Academy INTRODUCTION TO JAPANESE CUISINE: Nature, History and Culture (English) - Kamimoto
  • The Japanese Culinary Academy INTRODUCTION TO JAPANESE CUISINE: Nature, History and Culture (English) - Kamimoto
1 16
Japanese Culinary Academy

De Japanse Culinaire Academie INLEIDING TOT DE JAPANSE KEUKEN: Natuur, Geschiedenis en Cultuur (Engels)

De Japanse Culinaire Academie INLEIDING TOT DE JAPANSE KEUKEN: Natuur, Geschiedenis en Cultuur (Engels)

SKU: KM00000052

€111,95
€111,95
Verkoop Uitbetalen
Btw inbegrepen. Verzending berekend bij het afrekenen.

Dit eerste volume Inleiding tot de Japanse Keuken – Natuur, Geschiedenis en Cultuur bevat absoluut alles wat de chef of serieuze kok moet weten om de keuken en de culturele context volledig te begrijpen, en is prachtig geïllustreerd. Ik geloof dat iedereen die een serieuze wens heeft om de kunst van de Japanse keuken te begrijpen, dit boek absoluut in zijn bibliotheek wil hebben. Er zijn geen andere zoals het.

Taal: Engels

KUMAKURA Isao, Historian
FUSHIKI Tohru, Scientist

Hardcover, Alle kleuren, 216 Pagina's

Bekijk alle details

Customer Reviews

Based on 3 reviews
67%
(2)
33%
(1)
0%
(0)
0%
(0)
0%
(0)
i
ian
Great as a gift

Perfect for people to start understanding japanese culture and it’s core. For chef’s I would recommend Dashi & Umami as a first buy.

T
Thomas

-'

s
simeon

The essential book for all professional Japanese Chefs.

GPSR-informatie