Japanese Cooking: A Simple Art

Shizuo Tsuji (Autor)

Buch | Hardcover

512 Seiten

2007 | 2nd Revised edition
Kodansha International Ltd (Verlag)
978-4-7700-3049-8 (ISBN)

Autor

Shizuo Tsuji (1935-1993) was the former head of the prestigious Tsuji Culinary Institute in Osaka, the largest school training professional chefs in Japan. The author of over 30 books on gastronomy, travel and music, he was a leading figure in the international culinary community. Japanese Cooking: A Simple Art was instrumental in popularizing Japanese cuisine in the West. Tsuji was also the author of Kodansha's bestselling Practical Japanese Cooking.

Produkt-Details

• Zusatzinfo: 1 Illustrations
• Verlagsort: Tokyo
• Sprache: englisch
• Themenwelt: Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen
• ISBN-10: 4-7700-3049-5 / 4770030495
• ISBN-13: 978-4-7700-3049-8 / 9784770030498
• Zustand: Neuware