Introduction to Japanese Cuisine: Nature, History and Culture (The Japanese Culinary Academy's Complete Japanese Cuisine) Hardcover – February 1, 2016

As the world gets smaller, the pace of "fusion" in national cuisines seems to be picking up. What I loved about this book is that for too many people, Japanese cuisine is sushi or sukiyaki. Of course that is way wide of the mark, and this book is a very good introduction to the art and craft of the food of Japan. This is no accident since the Japanese Culinary Academy was founded to disseminate information and teaching about Japanese cuisine. So if you just want to learn about the philosophy and craft of Japanese cooking so that you can enjoy it more fully, this book will be a terrific primer. But if you also want to cook Japanese food, it will give you a firm foundation to build on. And not only that, but there are lessons to be learned for whatever you cook. I'm glad I bought it.

A must for anyone seeking knowledge about the culture and cuisine

I am not qualified to give a proper evaluation of this book, but speaking as an American who is interested in Japanese food and culture I will say I intend to purchase the rest of the volumes in the series when they are published.

Good