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harga sebelum diskonRp314.000
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Rp298.300
Manga Guide to Japanese Food - 9784805317624
Rp298.300
diskon 5%
Harga sebelum diskon Rp314.000
- Kondisi: Baru
- Min. Pemesanan: 1 Buah
- Etalase: Cookbook and Food Drink
Manga Guide to Japanese Food - 9784805317624 - Buku original periplus
ISBN: 9784805317624
ISBN-10: 4805317620
Available: 1st May 2024
Format: Paperback
Language: English
Number of Pages: 192
Publisher: Berkeley Books
Country of Publication: US
Dimensions (cm): 22.9 x 15.2
Weight (kg): 0.43
The complete backstory of Japanese cuisine explained in richly illustrated manga style!
This book explores the fascinating history, lore and practice of Japanese cooking through the eyes of Manabu, a young man who aspires to become a professional Japanese chef. Each chapter presents a new set of topics which help the reader to appreciate the great depth and complexity of Japan's amazing food culture.
Dozens of mini essays with hundreds of charming colour illustrations and photos explain:
The importance of fundamental ingredients like rice, soybeans, seaweed and fish
The beauty of traditional utensils including lacquer ware, ceramics and knives
The key role played by fermented ingredients like miso, soy sauce and sake in Japanese cooking
The history of sushi, which developed from a traditional method of preserving fish
The concept of 'umami' as one of just seven flavors that can be detected by the human tongue
How all these elements come together in a multicourse Kyoto-style Kaiseki dinner
There is even a quiz at the end so you can see how much you've learned along the way!
ISBN: 9784805317624
ISBN-10: 4805317620
Available: 1st May 2024
Format: Paperback
Language: English
Number of Pages: 192
Publisher: Berkeley Books
Country of Publication: US
Dimensions (cm): 22.9 x 15.2
Weight (kg): 0.43
The complete backstory of Japanese cuisine explained in richly illustrated manga style!
This book explores the fascinating history, lore and practice of Japanese cooking through the eyes of Manabu, a young man who aspires to become a professional Japanese chef. Each chapter presents a new set of topics which help the reader to appreciate the great depth and complexity of Japan's amazing food culture.
Dozens of mini essays with hundreds of charming colour illustrations and photos explain:
The importance of fundamental ingredients like rice, soybeans, seaweed and fish
The beauty of traditional utensils including lacquer ware, ceramics and knives
The key role played by fermented ingredients like miso, soy sauce and sake in Japanese cooking
The history of sushi, which developed from a traditional method of preserving fish
The concept of 'umami' as one of just seven flavors that can be detected by the human tongue
How all these elements come together in a multicourse Kyoto-style Kaiseki dinner
There is even a quiz at the end so you can see how much you've learned along the way!
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