Introduction to Japanese Cuisine Nature, History and Culture |
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| Author:
| Japanese Culinary Academy, |
| Preface by:
| Murata, Yoshihiro |
| Photographer:
| Kuma, Masashi
Yamagata, Shuichi
Nakano, Haruo |
| ISBN: | 978-4-908325-00-7 |
| Publication Date: | Jul 2017 |
| Publisher: | Kodansha America, Incorporated
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| Book Format: | Hardback |
| List Price: | AUD $150.00 |
Book Description:
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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...
More DescriptionOffering 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.