Hardback (20 Aug 2015)
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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.
| ISBN: | 9784908325007 |
| Publisher: | Kodansha Europe Head Office |
| Imprint: | Shuhari Initiative |
| Pub date: | 20 Aug 2015 |
| DEWEY: | 641.5952 |
| DEWEY edition: | 23 |
| Language: | English |
| Number of pages: | 218 |
| Weight: | 1120g |
| Height: | 223mm |
| Width: | 268mm |
| Spine width: | 26mm |
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