Introduction to Japanese Cuisine

Nature, History and Culture

von Japanese Culinary Academy

216 Seiten, Hardcover

Kurzbeschreibung des Verlags

Authoritative, comprehensive, and gloriously illustrated, INTRODUCTION TO JAPANESE CUISINE is the first volume in a new, definitive series on the art of Japanese food.

Offering an overview and all the fundamentals needed to understand Japanese food culture, INTRODUCTION TO JAPANESE CUISINE is the first volume in a new, definitive series entitled, "The Japanese Culinary Academy's Complete Japanese Cuisine." Created by the renowned Japanese Culinary Academy, an organization dedicated to advancing Japanese cuisine throughout the world, the series is authoritative, comprehensive, and wide-ranging in scope. And although the books are targeted primarily to a professional readership, serious amateur chefs will also find them an invaluable resource.

• Themen: Lifestyle, Hobbys und Freizeit Kochen, Essen und Trinken, Schreiben über Lebensmittel, Kochbücher Kochen und Rezepte allgemein
• ISBN: 9784911188002
• Sprache: Englisch
• Erscheinungsdatum: 16.09.2025
• Größe: 265 x 216 mm
• Verlag: Kodansha
• Fotos von: Shuichi Yamagata, Masashi Kuma, Haruo Nakano