MOMENTAN AUSVERKAUFT
Über dieses Produkt
Product Identifiers
PublisherNew Holland Pty, The Limited
ISBN-101742570186
ISBN-139781742570181
eBay Product ID (ePID)111005237
Product Key Features
Book TitleEncyclopedia of Japanese Cusin
Number of Pages608 Pages
LanguageEnglish
TopicRegional & Ethnic / Japanese, General
Publication Year2012
GenreCooking
AuthorDekura Hideo
FormatHardcover
Dimensions
Item Height1.6 in
Item Weight66.7 Oz
Item Length10 in
Item Width7.6 in
Additional Product Features
Intended AudienceTrade
SynopsisMaster Sushi Chef, Hideo Dekura, bring us his essential bible on all things to do with Japanese cuisine.Japanese cuisine has developed over centuries as a result of many political and social changes. From traditional style Japanese food, to foods whose ingredients or cooking methods were introduced from abroad, Japanese cuisine is known for its emphasis on seasonality of food, quality of ingredients and presentation. Master Sushi Chef and classically trained in the art of Japanese cooking and presentation, Hideo shares his knowledge in this comprehensive guide to Japanese cuisine. This book contains information on how to prepare, store and use hundreds of ingredients and many different utensils, and contains a 16-page colour section of photos for easy reference. Hideo weaves historical information on such topics as the tea ceremony, ceramics and the cooking knife ceremony alongside plenty of practical information to create authentic Japanese dishes at home., Japanese cuisine has developed over centuries as a result of many political and social changes. From traditional-style Japanese food to foods whose ingredients or cooking methods were introduced from abroad, Japanese cuisine is known for its emphasis on seasonality of food, quality of ingredients and presentation. Master sushi chef and classically trained in the art of Japanese cooking and presentation, Hideo shares his knowledge in this comprehensive guide to Japanese cuisine. This book contains information on how to prepare, store and use hundred of ingredients and the many different utensils, and contains a 16-page colour section of photos for easy reference. Hideo weaves historical information on such topics as the tea ceremony, ceramics and the cooking knife's ceremony alongside plenty of practical information to create authentic Japanese dishes at home.
