The Cook's Encyclopedia of Japanese Cooking
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The Cook's Encyclopedia of Japanese Cooking

by Emi Kazuko
     
 

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To many people, Japan is an exciting and exotic country, mixing tradition and modernity to striking effect. Its food culture is certainly no exception, and in many ways, reflects Japanese culture.

For example, the minimalism that exists in Japanese aesthetics, such as poetry and music, art and architecture, is also evident in the culinary culture, whether it be in

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Overview

To many people, Japan is an exciting and exotic country, mixing tradition and modernity to striking effect. Its food culture is certainly no exception, and in many ways, reflects Japanese culture.

For example, the minimalism that exists in Japanese aesthetics, such as poetry and music, art and architecture, is also evident in the culinary culture, whether it be in the taste, flavor, presentation or in the cooking itself. Similarly, the meticulous attention to detail that the Japanese display in many areas, from painting to microchip production, is equally evident in their approach to food and drink.

Explore the traditions and philosophy that influence Japanese food preparation, cooking and presentation

Learn about new ingredients, specialist equipment, cooking techniques and serving ideas

Enjoy recipes that reflect the simplicity and elegance characteristic of Japanese cooking, with classic dishes and regional specialties

Product Details

ISBN-13:
9780760749890
Publisher:
Sterling Publishing
Publication date:
03/15/2003
Series:
Cook's Encyclopedia Series
Edition description:
Third Edition
Pages:
256

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