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

€122,20

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

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T
Thomas

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s
simeon

The essential book for all professional Japanese Chefs.