Encyclopedia of Japanese Cuisine
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Very good hardcover. Book is clean and tight. Bookseller Inventory # 20197
About this title:
About the Author: Hideo was born in Tokyo in 1944. His father owned several restaurants and he began training there, learning the principles of sushi and kappou-ryori food preparation, cooking and presentation that had been passed down through many generations of his family. In keeping with a classical training, he also learnt the philosophy of the tea ceremony cuisine (Chakaiseki), calligraphy, flower arranging and the cooking knife's ceremony at the Shijyoushinryuu School from Master Teacher Shishikura Soken. Hideo's interests led him to Europe to study classical French cuisine, then to England, and later the USA. He settled in Sydney in 1974 and established his catering and consulting company. He presents demonstrations and cooking classes on Japanese cuisine around the country, as well as writing on Australian food for Japanese magazines. Hideo is a Master of Literature through the Shijyoushinryuu School and author of a number of Japanese cookbooks, including: Japanese Cooking at Home & Teppanyaki.
Title: Encyclopedia of Japanese Cuisine
Publisher: New Holland Australia
Publication Date: 2012
Book Condition: Used: Very Good
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