by Akemi Tobata, Thierry Devynck · Juventud · tapa blanda · ISBN 9788495554024
VAT included
Hamelyn quality guarantee · checked and verified, or your money back
«Cocina japonesa» is the Japanese cookbook by Akemi Tobata and Thierry Devynck, in paperback (199 pages, in Spanish).
An informative work explaining the foundations of Japanese cuisine: characteristic ingredients, preparation techniques, and recipes for traditional dishes. Designed for reading and cooking, it brings readers closer to the methods and flavors of one of the world's most renowned culinary traditions, from basics to more elaborate preparations.
The paperback edition was published by Juventud in December 2000. The text is in Spanish.
Aimed at Japanese cooking enthusiasts and experienced cooks who want to expand their knowledge and repertoire of dishes and techniques.
