(2 customer reviews)

The Japanese Culinary Academy INTRODUCTION TO JAPANESE CUISINE: Nature, History and Culture (English)

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.

Language: English

KUMAKURA Isao, Historian
FUSHIKI Tohru, Scientist

Hardcover, All color, 216 Pages

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SKU: 31875 Category:

Additional information

Weight 1500 g
ISBN-13

978-4-908325-00-7

2 reviews for The Japanese Culinary Academy INTRODUCTION TO JAPANESE CUISINE: Nature, History and Culture (English)

5.0 Rating
1-2 of 2 reviews
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  2. The essential book for all professional Japanese Chefs.

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