Japanese Cuisine Ingredients Culinary Terms Encyclopedia Vol.7 Japan #a5

by Mitsukuni Yoshida, Fujio Naruse, No Motoi, Masahiko Kawahara

$90 · Offered by eBay

NIHON RYORI GIHO – Japanese Cuisine Techniques Volume 7: Japanese Culinary Ingredients & Terminology Encyclopedia with General Index A substantial illustrated reference volume devoted to the ingredients, terminology, and specialized knowledge of traditional Japanese cuisine. Unlike the other volumes in this series that focus primarily on specific cooking methods, Volume 7 serves as an encyclopedia and reference guide to Japanese culinary ingredients and terminology. The book contains numerous photographs together with detailed explanations, making it useful not only as a dictionary but also as a visual reference for understanding traditional Japanese food culture and professional Japanese cuisine. It also includes the general index for the Nihon Ryori Giho series. This book may be particularly useful for: - Professional chefs and culinary students - Researchers of Japanese cuisine and food culture - Collectors of Japanese culinary books - Anyone studying traditional Japanese ingredients and culinary terminology ■ Book Details Title: Nihon Ryori Giho (Japanese Cuisine Techniques) Volume: 7 Contents: Japanese Culinary Ingredients / Culinary Terms Encyclopedia / General Index Language: Japanese Format: Hardcover Country: Japan Features: Extensively Illustrated ■ Condition Very Good. Both the book and original slipcase are exceptionally clean and well preserved. The interior pages are also very clean and contain numerous photographs and detailed reference information. No major da

• Year: 1985
• Binding: Hardcover
• Condition: Very Good

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