The Japanese Culinary Academy INTRODUCTION TO JAPANESE CUISINE: Nature, History and Culture (English)
This first volume Introduction to Japanese Cuisine – Nature, History and Culture contains absolutely...
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Description
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