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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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Bibliographic Details
Corporate Author: Nihon ryōri akademī
Format: Book
Language:English
Published: Tokyo, Japan : Shuhari Initiative, 2015.
Edition:First edition.
Series:Japanese Culinary Academy's complete Japanese cuisine.
Subjects:
Cooking, Japanese > Pictorial works.
Food > Japan > Pictorial works.
Cooking, Japanese.
Food > Japan.

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