INTRODUCTION TO JAPANESE CUISINE
Nature, History and Culture
$138.98
- Hardcover
216 pages
- Release Date
16 September 2025
Summary
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 Cuisine.” Created by the renowned Japanese Culinary Academy, an organiza…
Book Details
| ISBN-13: | 9784911188002 |
|---|---|
| ISBN-10: | 4911188006 |
| Author: | Japanese Culinary Academy, Yoshihiro Murata, Masashi Kuma, Shuichi Yamagata, Haruo Nakano |
| Publisher: | Japanese Culinary Academy |
| Imprint: | Japanese Culinary Academy |
| Format: | Hardcover |
| Number of Pages: | 216 |
| Release Date: | 16 September 2025 |
| Weight: | 1.21kg |
| Dimensions: | 267mm x 218mm x 26mm |
| Series: | The Japanese Culinary Academy's Complete Japanese Cuisine |
About The Author
Japanese Culinary Academy
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.
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