The new book on Tools, Techniques and Traditions is out!
No recipes, no photos, as expected, but info on Japanese knives, whetstones, tableware, various cooking techniques, Wagashi, Kaiseki, the different foreign influences including China and Korea. Not to forget the influence different religions had, the food of the marginalised like Ainu or Senbetsu Burakumin, hunting Matagi.
This book aims to help decipher the complexities of the Japanese cuisine.
Buy it on Amazon for US$55, €55, £50, zł245.00, kr650.00 as Hardcover. Softcover for US$45, €45, £40, ¥6995, zł200.00, kr540.00, CA$60.
Winner of the 29th Gourmand World Cookbook Award in the Encyclopedia Category.
Understand how to cook Japanese with:
The Culinary Encyclopedia of Japan Series
After three years of research, 550 pages have been filled to the rim with information on more than:
700 Plants, 130 Algae, 110 Fungi, 1300 Fishes & Seafoods, 30 Insects, 50 Birds and 60 Mammals and other Foods, Drinks & Seasonings.
All in relation to Regionality, Seasonality, History and Culture, from the Hokkaidô Ainu down to the former Ryûkyû Kingdom in Okinawa.
This Book DOES NOT CONTAIN RECIPES OR PICTURES but will give advice on the traditional use of the ingredients.
Buy it on Amazon for US$55, €55, £50, zł245.00, kr650.00
Paperback for US$45, €45, £40, ¥6995, zł200.00, kr540.00, CA$60
Check here for a first look inside!
Jetzt auch endlich die deutsche Version, gebunden für €55.
Make use of the Look Inside Option offered by Amazon.
Artwork by isuZu, check out her Site here
If you want to know why I publish with Amazon, read here
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