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

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