Introduction to Japanese cuisine : nature, history and culture /

By:

Nihon ryōri akademī [Author]

Material type: Text

TextPublication details: Tokyo, Japan : Shuhari Initiative, 2015.Description: 215 pages : color illustrations ; 27 cmISBN:

9784908325007

Subject(s):

DDC classification:

LUO 641.300952 J27

Summary: 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

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
LIBRARY USE ONLY	LAPULAPU-CEBU INTERNATIONAL COLLEGE LIBRARY USE ONLY SECTION	LUO 641.300952 J27 2015 (Browse shelf(Opens below))	Not for loan		002362

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

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