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Kaiseki
Language: en
Pages: 204
Authors: Yoshihiro Murata
Categories: Reference
Type: BOOK - Published: 2006-07-26 - Publisher: Kodansha International

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Features, in seasonal format, the style of cooking that began as tea ceremony accompaniment and developed into the highest form of Japanese cuisine. This book e
Kaiseki: Zen Tastes in Japanese Cooking
Language: en
Pages: 216
Authors: 辻嘉一
Categories: Cooking
Type: BOOK - Published: 1972 - Publisher: Kodansha

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Kaiseki, the cooking associated with the tea ceremony, is Japan's most sublime cuisine. Every effort is made to perfectly accommodate aroma, flavor, color, text
Japan
Language: en
Pages: 318
Authors: Khoon Choy Lee
Categories: History
Type: BOOK - Published: 1995 - Publisher: World Scientific

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This work, written by an ex-Ambassador to Japan, is a first-hand account and observation of the various aspects of Japanese society ? political, historical, soc
Modern Japanese Cuisine
Language: en
Pages: 246
Authors: Katarzyna Joanna Cwiertka
Categories: Cooking
Type: BOOK - Published: 2006 - Publisher: Reaktion Books

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"Katarzyna Cwiertka shows that key shifts in the Japanese diet were, in many cases, a consequence of modern imperialism. Exploring reforms in home cooking and m
The Story of Tea
Language: en
Pages: 434
Authors: Mary Lou Heiss
Categories: Cooking
Type: BOOK - Published: 2011-03-23 - Publisher: Ten Speed Press

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Whether it's a delicate green tea or a bracing Assam black, a cup of tea is a complex brew of art and industry, tradition and revolution, East and West. In this