Hardback (05 May 2016)
Not available for sale
Includes delivery to the United States
Out of stock
The first in a multi-volume definitive series on the art of Japanese cuisine that will be the standard work for many years to come. Subsequent volumes will appear annually and will describe and illustrate the technical aspects of Japanese cuisine, such as Umami, Sauce & Seasoning, Cutting and Slicing, Simmering and Steaming, Grilling and Frying, Sushi and Other Cuisine, Desserts, Ingredients and more.
| ISBN: | 9784908325021 |
| Publisher: | Kodansha Europe Head Office |
| Imprint: | Shuhari Initiative |
| Pub date: | 05 May 2016 |
| Language: | English |
| Number of pages: | 218 |
| Weight: | 1128g |
| Height: | 267mm |
| Width: | 218mm |
$3.70off
Hardback
Published 06 Sep 2023
Save $3.70
$3.84off
Hardback
Published 26 Oct 2023
Save $3.84
