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Introduction to Japanese Cuisine : Nature, History and Culture by Not Available (2016, Hardcover)
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About this product
Product Identifiers
PublisherKodansha International
ISBN-104908325006
ISBN-139784908325007
eBay Product ID (ePID)219218770
Product Key Features
Book TitleIntroduction to Japanese Cuisine : Nature, History and Culture
Number of Pages216 Pages
LanguageEnglish
Publication Year2016
TopicRegional & Ethnic / General, Regional & Ethnic / Japanese, Regional & Ethnic / Asian
IllustratorYes
GenreCooking
AuthorNot Available
Book SeriesThe Japanese Culinary Academys Complete Japanese Cuisine Ser.
FormatHardcover
Dimensions
Item Height1 in
Item Weight39.8 Oz
Item Length10.6 in
Item Width8.7 in
Additional Product Features
Intended AudienceTrade
Dewey Edition23
Series Volume Number1
Dewey Decimal641.5952
Table Of ContentCONTENTS PREFACE Yoshihiro Murata 6 What is Japanese Cuisine Isao Kumakura 8 Chapter 1 Nature and Climate 10 Chapter 2 History and Development 16 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 Isao Kumakura Health Benefits of Japanese Food 176 Tohru Fushiki Traditional Weights and Measures 178 Masahiro Nakata Making Dashi 180 Basic Recipes 183 Recipes 184 Glossary 210 Index 213 Conversions 215
SynopsisThe 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., Offering an overview and all the fundamentals needed to understand Japanese food culture, INTRODUCTION TO JAPANESE CUISINE is the first volume in a new, definitive series entitled, "The Japanese Culinary Academy's Complete Japanese Cuisine." Created by the renowned Japanese Culinary Academy, an organization dedicated to advancing Japanese cuisine throughout the world, the series is authoritative, comprehensive, and wide-ranging in scope. And although the books are targeted primarily to a professional readership, serious amateur chefs will also find them an invaluable resource., Interest in Japanese food in North America has grown exponentially in the last fifteen years, moving well beyond sushi and sashimi. More and more people now appreciate the variety and complex tastes and textures of Japanese food, as well as its emphasis on fresh, seasonal ingredients, and presentation. Words like "dashi" and "umami" are part of our vocabulary. Along with this interest has come an abundance of Japanese cookbooks, most often with a focus on ease of preparation, and recipes that accommodate local tastes and ingredients. However, professional chefs, who are increasingly acknowledging the influence of Japanese cooking on their own work, are looking for expert information about authentic, traditional Japanese cuisine. "The Complete Japanese Cuisine" series meets this demand. INTRODUCTION TO JAPANESE CUISINE is the first in this definitive multi-volume series. Created by the renowned Japanese Culinary Academy, an organization dedicated to advancing Japanese cuisine throughout the world, the series is authoritative, comprehensive, and wide-ranging in scope. The writing, design, and photography of each volume meet the highest standards. And although the books are targeted primarily to a professional readership, serious amateur chefs will also find them to be an invaluable resource. The INTRODUCTION offers an overview and all the fundamentals needed to understand the cuisine and its cultural context. Main chapters include Nature and Climate, History and Development, Artistic Awareness, The Essentials, and Dishes for Seasonal Festivals. Here too are discussions of the health benefits of Japanese food; making dashi and other basics like sushi rice; recipes for the dishes featured earlier in the book; and useful tools like a glossary and a conversion chart for measurements.
LC Classification NumberTX724.5.J3
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