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All books by this authorOh Hyuk-soo et al.

Oh Hyuk-soo et al.: Japanese cooking

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A one-way learning standard for the state of the country. Japanese cooking is snow food, not flavoring from outside, but the original taste and style that the material has, which is drawn from within. That's why we value four seasons, and bring the flavor and color of material to be beautifully put in harmony with delicate sensory vessels. Japanese cooking like this is not uncommon in re-inventing foreign recipes into their own. But even such cooking is a dish that has been recognized by foreigners as Japanese and is now promoting the taste of the world. To understand this Japanese dish correctly, we need knowledge of the historical flow and tradition of Japanese cooking, the flow of diets, basic recipes and so on. And I've been working with a group of professors who are willing to share their ideas for the new Japanese people, and they're changing the world and cooking and they still don't want to change. I hope that you can do the same for this little static that puts your first foot into the cooking industry.

Korean title: 일식조리

Korean author: 오혁수 외

Korean publisher: 광문각

ISBN-13: 9788970939834

오혁수 외: 일식조리

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