The Complete Illustrated Guide to Japanese Cooking: Techniques, Ingredients & Recipes

The Complete Illustrated Guide to Japanese Cooking: Techniques, Ingredients & Recipes

Sachiyo Harada
6000
\

100 recipes to learn the basics and techniques of Japanese cuisine, information on emblematic ingredients, step-by-step photos to understand their unique methods and practical advice to make them like a chef.

A careful and systematic reference that breaks down the various techniques and cornerstone recipes in Japanese cuisine and employs a mix of illustrations and photographs.

Interest in Japan and Japanese cooking is at an all-time high, but cooking the food at home can still feel daunting to many. With step by step illustrations, this cute and functional The Complete Illustrated Guide to Japanese Cooking gives the best possible overview of the cuisine.

Details

ISBN13: 9781958417911
Format: Hardback
Number of Pages: 288
Edition:
Publication Date: 18 Mar 2025
Publisher: Hardie Grant US
Publication City, Country: United States
Dimensions (cm): 31(H)x23.5(L)x3.1(W)1838
Weight (gm): 1838

Author Biography

Sachiyo Harada was born in Hokkaido, Japan, and graduated from the Ferrandi school in Paris. She has worked in several top restaurants and as a food stylist, cookbook author, and writer for the Gourmet section of Madame Figaro Japan. She also runs culinary workshops and cooking classes in Paris and Tokyo. 

Reviews

The Complete Illustrated Guide to Japanese Cooking: Techniques, Ingredients & Recipes
6000

You may also like