Oh Hyuk-soo et al.: The Standard of Japanese Cuisine

The passage of time, the taste of people, the demand of the age, has changed the cooking and many recipes are being developed. So you see a lot of new menus coming up in restaurants, new to me, that I've prepared for almost 40 years. And yet, the reason why it doesn't change its basics is because all applications start from the basics. So this textbook tried to put the basics, from outline to basic functions in a way that was faithful. The first chapter, the final part of Japanese cooking, the basics, the first part of the course, the whole series of the second section, the food cooks and the industrial engineers' test, the three-parts Japanese recipes that were actually sold in hotels, the pictures, the appendix, the single-food terms and the basic mixes of sauces, and so forth, are conveniently centered in Korean.

Korean title: 일본요리의 정석

Korean author: 오혁수 외

Korean publisher: 백산출판사

ISBN-13: 9791166393044