Encyclopedia of Japanese Cuisine

Encyclopedia of Japanese Cuisine

3.5 (4 ratings by Goodreads)
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Description

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 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.
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Product details

  • Hardback | 608 pages
  • 187.96 x 251.46 x 40.64mm | 1,905.09g
  • Frenchs Forest, NSW, Australia
  • English
  • colour illustrations
  • 1742570186
  • 9781742570181
  • 432,083

About Hide Dekura

Hideo Dekura is a Master of Literature through the Shijyoushinryuu School and author of a number of Japanese cookbooks, including Japanese Cooking at Home, Teppanyaki and Essentially Japanese.
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Rating details

4 ratings
3.5 out of 5 stars
5 50% (2)
4 0% (0)
3 25% (1)
2 0% (0)
1 25% (1)
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