The Japanese Culinary Academy's Complete Introduction to Japanese Cuisine : Nature, History and Culture Hardback
The first in a multi-volume definitive series on the art of Japanese cuisine that will be the standard work for many years to come.
Subsequent volumes will appear annually and will describe and illustrate the technical aspects of Japanese cuisine, such as Umami, Sauce & Seasoning, Cutting and Slicing, Simmering and Steaming, Grilling and Frying, Sushi and Other Cuisine, Desserts, Ingredients and more.
- Format: Hardback
- Pages: 218 pages, 1 Illustrations, unspecified
- Publisher: Shuhari Initiative
- Publication Date: 20/08/2015
- Category: National & regional cuisine
- ISBN: 9784908325007