Free Delivery Over $100
|
|
|||
|
||||
OverviewFull Product DetailsAuthor: Hiroshi NagashimaPublisher: Tuttle Publishing Imprint: Tuttle Publishing Weight: 0.425kg ISBN: 9784805317624ISBN 10: 4805317620 Pages: 192 Publication Date: 14 May 2024 Audience: General/trade , General Format: Paperback Publisher's Status: Active Availability: In Print  This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us. Table of ContentsReviewsAuthor InformationHiroshi Nagashima was born in Yokohama and worked for many years as the director and chef of the Shisui restaurant at Tokyo's Tsukiji Honganji Temple. In 2013 he was awarded a Yellow Ribbon Medal by the Japanese government and in 2016 he became a Cool Japan Ambassador. In 2019, he received the Order of the Rising Sun, Japan's highest civilian honour. He has published many books on Japanese food including Buddhist Cuisine: Making the Most of Vegetables and Dried Fish and Japanese Cuisine: An Encyclopedia of Traditions and Culture. This is his first book in English. Tab Content 6Author Website:Countries AvailableAll regions |
||||
