0b9849bc92078947370039a7dfce344f
7191352b26defe9d5b9f8741fad10db0
d094a8bc236a55d24090c3bc33170fc1
5e294a0f4e83ffc57174ec168373f69c
1d8121a45a416c688d9d102c319b8475
462da046800d92288a474c2ab4b40468
9ab38d5bd7085fe8a00887a546fc86c7
62bfbf4cca9ea13a8b1b9d4e11242a69
19a5c5f0684b0edabcbb7c2b4b0b46dc
eba02fdd044a79e204b393ecde283645
903980cc42a94c705eb8520f8ac76d12
6046b1fe3149e78dcb41fe4e96272b63
86145d6c0e014ce3ed33252d3359b948
fe84e4a8f662fcdb9cc0778b3084c124
3c5951e1c796ede8eaeb39f625d9987e
f1d33bd2d9088ae4f6d0a82ba8a31db5
f1d33bd2d9088ae4f6d0a82ba8a31db5
3c5951e1c796ede8eaeb39f625d9987e
fe84e4a8f662fcdb9cc0778b3084c124
86145d6c0e014ce3ed33252d3359b948
6046b1fe3149e78dcb41fe4e96272b63
903980cc42a94c705eb8520f8ac76d12
eba02fdd044a79e204b393ecde283645
19a5c5f0684b0edabcbb7c2b4b0b46dc
62bfbf4cca9ea13a8b1b9d4e11242a69
9ab38d5bd7085fe8a00887a546fc86c7
462da046800d92288a474c2ab4b40468
1d8121a45a416c688d9d102c319b8475
5e294a0f4e83ffc57174ec168373f69c
d094a8bc236a55d24090c3bc33170fc1
7191352b26defe9d5b9f8741fad10db0
0b9849bc92078947370039a7dfce344f

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

SKU: KM00000052
€122,20

This first volume Introduction to Japanese Cuisine – Nature, History and Culture contains absolutely...

Add to Wishlist
*Most products are made with natural materials by hand so appearances and even measurements can slightly vary.
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

Reviews

Customer Reviews

Based on 2 reviews
100%
(2)
0%
(0)
0%
(0)
0%
(0)
0%
(0)
T
Thomas

-

s
simeon

The essential book for all professional Japanese Chefs.