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Culinary Encyclopedia of Japan Vol. 1 Ingredients: A deep dive into Japanese Cooking - Hardcover
Book 1 of 2: Culinary Encyclopedia of Japan
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
"synopsis" may belong to another edition of this title.
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Culinary Encyclopedia of Japan Vol. 1 Ingredients: A deep dive into Japanese Cooking
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