Introduction to Japanese cuisine : nature, history and culture /
INTRODUCTION TO JAPANESE CUISINE is the first in definitive multi-volume series. 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. The writing, design...
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| Format: | Book |
| Language: | English |
| Published: |
Tokyo, Japan :
Shuhari Initiative,
2015.
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| Edition: | First edition. |
| Series: | Japanese Culinary Academy's complete Japanese cuisine.
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| Subjects: |
| Summary: | INTRODUCTION TO JAPANESE CUISINE is the first in definitive multi-volume series. 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. The writing, design, and photography of each volume meet the highest standards. And although the books are targeted primarily to a professional readership, serious amateur chefs will also find them to be an invaluable resource. |
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| Item Description: | Includes index. |
| Physical Description: | 215 pages : color illustrations ; 27 cm |
| ISBN: | 4908325006 9784908325007 |