Introduction to Japanese cuisine : nature, history and culture
著者
書誌事項
Introduction to Japanese cuisine : nature, history and culture
（The Japanese Culinary Academy's complete Japanese cuisine）
Shuhari Initiative, 2015
- タイトル別名
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日本料理大全 : プロローグ巻 : 英文版
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注記
On Japnese colophon: 監修日本料理アカデミー, 執筆熊倉功, 伏木亨
Includes index
内容説明・目次
内容説明
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.
目次
CONTENTS
PREFACE Murata Yoshihiro 6
What is Japanese Cuisine Kumakura Isao 8
Chapter 1 Nature and Climate 30
Chapter 2 History and Development 56
Chapter 3 Artistic Awareness 84
Chapter 4 The Essentials 94
Chapter 5 Dishes for Seasonal Festivities 136
Diversity in Japanese Cuisine 170
Ichi-ju San-sai: The Daily Menu of Soup and Three Side Dishes 174
Kumakura Isao
Health Benefits of Japanese Food 176
Fushiki Tohru
Traditional Weights and Measures 178
Nakata Masahiro
Making Dashi 180
Basic Recipes 183
Recipes 184
Glossary 210
Index 213
Conversions 215
「Nielsen BookData」 より
