| #2669302 in Books | 2012-04-15 | Original language:English | PDF # 1 | 9.90 x1.60 x7.40l,4.20 | File Name: 1742570186 | 608 pages
||1 of 1 people found the following review helpful.| Solid reference, original recipes, but not a practical format|By FoodCrafters|I love japanese food, and Hideo Dekura is certainly one of my favorite author on this topic. This book is an excellent survey of all Japanese food-related topics, such as a dozen pages on kitchen knives, pretty much all common ingredients or utensils, etc. It's also full with recipes (I'd say easily|About the Author|Hideo was born in Tokyo in 1944. His father owned several restaurants and he began training there, learning the principles of sushi and kappou-ryori food preparation, cooking and presentation that had been passed down through many generations o
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 ...
[PDF.ln87] Encyclopedia of Japanese Cuisine Rating: 4.78 (635 Votes)
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You can specify the type of files you want, for your device.Encyclopedia of Japanese Cuisine | Hideo. I was recommended this book by a dear friend of mine.
