プロのための わかりやすい日本料理 | Professional Japanese Cuisine: Easy to Understand

Title: プロのためのわかりやすい日本料理
Authors: 畑　耕一郎 著
Pages: 339P
Published At: July, 1998
Description:
The dishes featured in this book have been carefully selected by professors from our school's Japanese Culinary Research Institute as ideal foundational recipes for those beginning their journey toward a rewarding career in Japanese cuisine. The cooking methods are presented following the flow of a traditional meal sequence, accompanied by detailed explanations for each culinary technique. The book also includes essential foundational knowledge about seasonings, sake, cooking equipment, and serving vessels.

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