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Chef's Choice: 22 Culinary Masters Tell How Japanese Food Culture Influenced Their Careers & Cuisine

| £3.32 | €3.74 | Ca$5.39 | Au$5.32
by Saori Kawano & Don Gabor
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Chef's Choice: 22 Culinary Masters Tell How Japanese Food Culture Influenced Their Careers & Cuisine by Saori Kawano & Don Gabor

In this savory collection of personal stories, 22 international master chefs share their motivations, influences, and the pivotal role Japanese food culture has played in their cuisine, restaurants, and professional development. Through each individual story, readers will discover the rich legacy of Japan's culinary traditions and gain insights into the tools and ingredients used in Japanese cuisine. This book is unique in its approach of explaining how the Japanese food culture has changed culinary education, as well as the new standards that have been set for Western cuisine, professional kitchens, and the modern dining experience. The participating chefs include: Elizabeth Andoh, Michael Anthony, David Bouley, Wylie Dufresne, Ben Flatt, Eddy Leroux, Nobu Matsuhisa , David Myers, Nils Norén, Ben Pollinger, Eric Ripert, Toni Robertson, Michael Romano, Marcus Samuelsson, Suvir Saran, Yosuke Suga, Noriyuki Sugie, Toshio Suzuki, Shinichiro Takagi, James Wierzelewski, Barry Wine, and Lee Anne Wong.

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Ebook Details
Pages: 320
Size: 3.0 MB
Publisher: Conversation Arts Media
Date published:   2015
ISBN: 9781879834293 (DRM-EPUB)

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This product is listed in the following categories:

Nonfiction > Biography & Autobiography > Culinary
Nonfiction > Cooking > Regional & Ethnic > Japanese

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Nonfiction > Reference
Nonfiction > Language Arts & Disciplines > Communication
Nonfiction > Family & Relationships > Conflict Resolution
Nonfiction > Business & Economics > Business Communication
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Nonfiction > Self > Personal Growth
Nonfiction > Self > Motivational & Inspirational
Fiction > Historical
Fiction > War & Military
Nonfiction > Biography & Autobiography > Culinary
Nonfiction > Cooking > Regional & Ethnic > Japanese

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