Japanese cooking : a simple art
著者
書誌事項
Japanese cooking : a simple art
Kodansha USA, 2011
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注記
"25th anniversary edition"
"First published in Japan in 1980 by Kodansha International. Revised edition 2006 published in Japan by Kodansha International. First US edition 2011 published by Kodansha USA"--T.p. verso
Includes index
内容説明・目次
内容説明
When it was first published, Japanese Cooking: A Simple Art changed the way the culinary world viewed Japanese cooking, moving it from obscure ethnic food to haute cuisine.
Twenty-five years later, much has changed. Japanese food is a favorite of diners around the world. Not only is sushi as much a part of the Western culinary scene as burgers, bagels, and burritos, but some Japanese chefs have become household names. Japanese flavors, ingredients, and textures have been fused into dishes from a wide variety of other cuisines. What hasn't changed over the
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