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

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,