124,01 € (inc. Tax)
This first volume Introduction to Japanese Cuisine – Nature, History and Culture contains absolutely everything that the chef or serious cook needs to know to fully understand the cuisine and its cultural context, and is superbly illustrated. I believe anyone who has a serious desire to understand the art that is Japanese cuisine will absolutely want to have this book in their library. There are no others like it.
KUMAKURA Isao, Historian
FUSHIKI Tohru, Scientist
Hardcover, All color, 216 Pages
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