Culinary Encyclopedia of Japan Vol. 1 Ingredients: A deep dive into Japanese Cooking - Couverture rigide

Wojciechowski, Keita

Couverture rigide

ISBN 10 : 3000761179 ISBN 13 : 9783000761171

Editeur : Keita Wojciechowski, 2023

Synopsis

Winner of the 29th Gourmand World Cookbook Awards in the Encyclopedia Category.

Ingredients are the building blocks of a cuisine.
By givings detailed descriptions of their use and their connections through history, culture, seasonality and regionality, the reader is enabled to truly understand Japanese cooking.
It includes rare foods eaten during famines in the middle ages, luxury foods, local specialties, Japanese meat cuts, production notes for sake and other foods. Ainu and Ryûkyû ingredients are introduced as well.

This Book DOES CONTAIN NEITHER RECIPES NOR PICTURES, but will suggest traditional cooking methods.

Includes information on more than:

• 700 Plants
• 130 Algae
• 110 Fungi
• 1300 Fishes & Seafoods
• 30 Insects
• 50 Birds
• 60 Mammals

5 different Indexes:

• Persons/Clans/Families
• Ainu Language
• Ryûkyûan Language
• Scientific Latin with around 2000 Entries
• Japanese/English with over 10.000 Entries

The Book is printed by Kindle Direct Publishing, an Amazon Company, to order. In rare occurances the quality of the print might not be satisfactory, in which case a newly printed copy can be acquired via Amazon Customer Service.

Détails de l'édition

• Éditeur: Keita Wojciechowski
• Date d'édition: 2023
• Langue: anglais
• ISBN 10: 3000761179
• ISBN 13: 9783000761171
• Reliure: Relié
• Nombre de pages: 550
• Coordonnées du fabricant: Printed by Amazon on behalf of the author; https://www.amazon.fr/hz/contact-us; ; c/o Amazon Media EU S.à.r.l., 38 Avenue John F. Kennedy; Luxembourg; L-1855; Luxembourg