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The Japanese Culinary Academy's Complete Introduction To Japanese Cuisine: Flavor And Seasoning: Dashi, Umami and Fermented Food by Japanese Culinary Academy (Hardcover, 2017)

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Product Information

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 cuisine. The Japanese Culinary Academy's Complete Japanese Cuisine series meets this demand. FLAVOR AND SEASONING- DASHI, UMAMI AND FERMENTED FOOD is the second in this 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, serous amateur chefs will also find them to be an invaluable resource. FLAVOR AND SEASONING covers all the fundamentals of the subject, providing information that's necessary to understanding the cuisine and its cultural context. The book features sections on- kaiseki; dashi and umami; Japanese soy sauce, miso, and sake for cooking; kombu; fermented food and seasonings like natto, mirin and vinegar; flavorings including yuzu, sudachi, sansho, myoga, shoga, and oba; and much, much more. At the end of the book is information about Japanese kitchen utensils as well as basic recipes and a glossary.

Product Identifiers

Publisher
Shuhari Initiative
ISBN-13
9784908325045
eBay Product ID (ePID)
232350399

Product Key Features

Book Title
The Japanese Culinary Academy's Complete Introduction To Japanese Cuisine: Flavor And Seasoning: Dashi, Umami and Fermented Food
Author
Japanese Culinary Academy
Format
Hardcover
Language
English
Publication Year
2017
Genre
Cookbooks
Number of Pages
216 Pages

Dimensions

Item Height
268mm
Item Width
219mm
Item Weight
1168g

Additional Product Features

Title_Author
Japanese Culinary Academy
Country/Region of Manufacture
Japan

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The Japanese Culinary Academy's Complete Introduction To Japanese Cuisine: Flavor And Seasoning: Dashi, Umami and Fermented Food by Japanese Culinary Academy (Hardcover, 2017)

About this product

Product Information

Product Identifiers

Product Key Features

Dimensions

Additional Product Features

Best Selling in Books

The Mountain Is You: Transforming Self-Sabotage Into Self-Mastery by Brianna Wiest (Paperback, 2020)

The Concise 48 Laws Of Power by Robert Greene (Paperback, 2002)

Become What You Are: Expanded Edition by Alan W. Watts (Paperback, 2003)

Pihkal by Alexander T Shulgin, Ann Shulgin (Paperback, 1995)

House of Leaves by Mark Z. Danielewski (Paperback, 2000)

First Day by Andrew Daddo (Paperback, 2014)

Gold by Haleh Liza Gafori, Rumi (Paperback, 2021)

Save on Books

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