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The Decorative Art of Japanese Food Carving
Hiroshi Nagashima
€ 27.99
€ 24.25
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Description for The Decorative Art of Japanese Food Carving
Hardcover. First edition published in Japan in 2009 by Kodansha International. Num Pages: 112 pages, black & white halftones, colour illustrations. BIC Classification: 1FPJ; WBN. Category: (G) General (US: Trade). Dimension: 257 x 200 x 14. Weight in Grams: 584.
First edition published in Japan in 2009 by Kodansha International. Japanese cuisine is renowned for the beauty of its presentation. Among the key elements in this presentation style are mukimono--the decorative garnishes and carvings that add the final flourish to a dish. It might be a carrot round in the shape of a plum blossom. Or a scattering of cherry blossoms plucked from a radish. Perhaps a swallow, a butterfly, a ginkgo leaf or a cluster of pine needles. Whatever the motif, it will have been created to delight the eye and the palate with its shape, color, and
First edition published in Japan in 2009 by Kodansha International. Japanese cuisine is renowned for the beauty of its presentation. Among the key elements in this presentation style are mukimono--the decorative garnishes and carvings that add the final flourish to a dish. It might be a carrot round in the shape of a plum blossom. Or a scattering of cherry blossoms plucked from a radish. Perhaps a swallow, a butterfly, a ginkgo leaf or a cluster of pine needles. Whatever the motif, it will have been created to delight the eye and the palate with its shape, color, and
Product Details
Publisher
Kodansha America, Inc United States
Number of pages
112
Format
Hardback
Publication date
2012
Condition
New
Weight
582g
Number of Pages
112
Place of Publication
, United States
ISBN
9781568364353
SKU
V9781568364353
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
About Hiroshi Nagashima
HIROSHI NAGASHIMA is the Head Chef and Managing Director of the restaurant and catering facilities for Tsukiji-hongan-ji Temple in central Tokyo, near Ginza. He is the author of two successful books on food carving in Japanese and was a featured participant in the 2008 Kennedy Center event, "Japan: Culture + Hyperculture," where he handled the Japanese banquet.
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