| 000 | 01192nam a2200217Ia 4500 | ||
|---|---|---|---|
| 003 | PH-LCIC | ||
| 005 | 20251009103200.0 | ||
| 008 | 240527s2015 xx 000 0 und d | ||
| 020 | _a9784908325007 | ||
| 040 | _cLCIC LIBRARY | ||
| 082 | _aLUO 641.300952 J27 | ||
| 100 |
_aNihon ryōri akademī. _eAuthor |
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| 245 | 0 |
_aIntroduction to Japanese cuisine : _bnature, history and culture / |
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| 260 |
_aTokyo, Japan : _bShuhari Initiative, _c2015. |
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| 300 | _a 215 pages : color illustrations ; 27 cm | ||
| 520 | _aINTRODUCTION 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 | ||
| 650 | _a Aliments Aspect social Japon | ||
| 650 | _aFood Social aspects Japan | ||
| 650 | _aCooking, Japanese Pictorial works | ||
| 942 |
_2ddc _cLUO |
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| 999 |
_c2362 _d2362 |
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