Introduction to Japanese cuisine : nature, history and culture /
Nihon ryōri akademī.
Introduction to Japanese cuisine : nature, history and culture / - Tokyo, Japan : Shuhari Initiative, 2015. - 215 pages : color illustrations ; 27 cm
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, and photography of each volume meet the highest standards. And although the books are targeted primarily to a professional readership, serious amateur chefs will also find them to be an invaluable resource. Publisher
9784908325007
Aliments Aspect social Japon
Food Social aspects Japan
Cooking, Japanese Pictorial works
LUO 641.300952 J27
Introduction to Japanese cuisine : nature, history and culture / - Tokyo, Japan : Shuhari Initiative, 2015. - 215 pages : color illustrations ; 27 cm
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, and photography of each volume meet the highest standards. And although the books are targeted primarily to a professional readership, serious amateur chefs will also find them to be an invaluable resource. Publisher
9784908325007
Aliments Aspect social Japon
Food Social aspects Japan
Cooking, Japanese Pictorial works
LUO 641.300952 J27