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PRESS RELEASE: the first volume in The Japanese Culinary Academy’s Complete Japanese Cuisine series

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INTRODUCTION TO JAPANESE CUISINE – Nature, History and Culture by the Japanese Culinary Academy (Italian edition)

For any serious cook, a thorough understanding of the cultural as well as practical processes that go into defining a cookery tradition is essential. It has long been recognised that subsequent mastery of that cuisine’s techniques is largely dependent upon it. This exciting new book is a ‘must-have’ for all professional chefs and skilled amateur cooks.

The first in a multi-volume series that will unquestionably be the definitive publication on the subject for years to come, this book provides a richly illustrated examination of all the elements that have combined to make one of the world’s most admired, influential and sensitive cuisines the unique phenomenon that it is.

Introduction to Japanese Cuisine – Nature, History and Culture 288 x218 mm; 216 pages, all in colour;  £50 Hardcover with jacket; by Japanese Cultural Academy; published by Shuhari Initiative, Tokyo, Japan; Italian edition sold in Europe by Kodansha Europe Ltd., London.
Released August 4th, 2015


For further information, please see the attached PDF (1.2 MB)
For review copies + cover and other images, or to place orders please contact Kodansha Europe at info@kodansha.eu

Tags:

Sushi Sashimi kaiseki umami Japanese chefs Yoshihiro Murata japanese cooking dashi Japanese cuisine yakitori Japanese chefs Definitive Japanese Food Japanese Culinary Academy Isao Kumakura Tohru Fushiki Masahiro Nakata Shuichi Yamagata yakimono nimono musumono japanese recipes japanese food for professionals

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