Kaiseki: Zen Tastes in Japanese Cooking

Kaiseki: Zen Tastes in Japanese Cooking
Author: 辻嘉一
Publisher: Kodansha
Total Pages: 216
Release: 1972
Genre: Cooking
ISBN:


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Kaiseki, the cooking associated with the tea ceremony, is Japan's most sublime cuisine. Every effort is made to perfectly accommodate aroma, flavor, color, texture & serving ware to the season, guests & occasion. The techniques & principles that enable one to create a sense of harmony through a meal are given in this book.


Kaiseki: Zen Tastes in Japanese Cooking
Language: en
Pages: 216
Authors: 辻嘉一
Categories: Cooking
Type: BOOK - Published: 1972 - Publisher: Kodansha

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Kaiseki, the cooking associated with the tea ceremony, is Japan's most sublime cuisine. Every effort is made to perfectly accommodate aroma, flavor, color, text
Kaiseki; Zen Tastes in Japanese Cooking
Language: en
Pages: 0
Authors: Kaichi Tsuji
Categories:
Type: BOOK - Published: 1972 - Publisher:

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Kaiseki
Language: en
Pages: 207
Authors: Muneori Kuzunishi
Categories:
Type: BOOK - Published: 1981 - Publisher:

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Kaiseki. Zen Tastes in Japanese Cooking ... Photographs by Muneori Kuzunishi, Yoshihiro Matsuda. Adapted by Akiko Sugawara
Language: en
Pages: 207
The Essence of Japanese Cuisine
Language: en
Pages: 284
Authors: Michael Ashkenazi
Categories: Social Science
Type: BOOK - Published: 2013-10-11 - Publisher: Routledge

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The past few years have shown a growing interest in cooking and food, as a result of international food issues such as BSE, world trade and mass foreign travel,