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Japanese cuisine is considered to be one of the healthiest diets in the world. In Japan, food is much more than a means of satisfying hunger - it is an integral part of the fabric of Japanese culture, interwoven with tradition, and draws on the very freshest seasonal ingredients. The simplicity, purity and unique aesthetic of Japanese cuisine mean that it looks as beautiful as it tastes. This book presents the pure, elemental nature of Japanese cuisine from the delicacy of an almost translucent tray of fresh sashimi to tempura prawns deep-fried in a whisper of the lightest batter. The easy to follow methods, step-by-step photographs for special techniques and detailed presentation notes aim to help you through the recipes.
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Hideo Dekura began his training in his family's restaurant in Tokyo where he learned the principles of food preparation, cooking and presentation that had been passed down through the family for generations. Subsequently, Hideo studied classical French cuisine in Europe before combining his skills in Japanese and European cooking in California. Since arriving in Sydney in 1972 Hideo has set up a successful catering business. He is constantly in demand for his seminars on Japanese cuisine and is sought after as a food consultant to the import-export trade and a coordinator of Japanese cultural events.
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Book Description New Holland Publishers Ltd, 2002. Condition: New. book. Seller Inventory # M1843303094