Introduction to Japanese Cuisine: Nature, History and Culture - Hardcover
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Availability:In StockContributor:Japanese Culinary Academy, Yoshihiro Murata (Preface by), Masashi Kuma (Photographer)Series:Japanese Culinary Academy's Complete Japanese CuisinePublish date:9/16/2025Pages:216
Language:EnglishPublisher:Japanese Culinary AcademyISBN-13:9784911188002ISBN-10:4911188006UPC:9784911188002Book Category:CookingBook Subcategory:Regional & Cultural, MethodsBook Topic:Japanese, ProfessionalSize:10.00 x 8.50 x 1.10 inchesWeight:2.6522Product ID:SC2VZX5GMM
Introduction to Japanese Cuisine: Nature, History and Culture
Authoritative, comprehensive, and gloriously illustrated, INTRODUCTION TO JAPANESE CUISINE is the first volume in a new, definitive series on the art of Japanese food. 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...
Series: Japanese Culinary Academy's Complete Japanese Cuisine
Language:EnglishPublisher:Japanese Culinary AcademyISBN-13:9784911188002ISBN-10:4911188006UPC:9784911188002Book Category:CookingBook Subcategory:Regional & Cultural, MethodsBook Topic:Japanese, ProfessionalSize:10.00 x 8.50 x 1.10 inchesWeight:2.6522Product ID:SC2VZX5GMM
Founded in 2004 to support the advancement and spread of Japanese cuisine both in Japan and internationally, the JAPANESE CULINARY ACADEMY is engaged in educational, cultural, and technical research, as well as in disseminating the results of its research. JCA activities also include professional training, nutritional education and exchange programs for chefs around the world.
Publisher: Japanese Culinary Academy
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