Japanese Cooking

Japanese Cooking by James Melville is a comprehensive exploration of the culinary traditions of Japan, published by Penguin in 1972 as a First Edition. This edition spans 208 pages and is presented in English, offering readers an insightful look into the techniques and ingredients that define Japanese cuisine.

In this book, readers will find a detailed presentation of various aspects of Japanese cooking, including regional specialties and traditional methods. The content emphasizes the cultural significance of food in Japan, making it a valuable resource for those interested in cooking, regional and ethnic cuisines, as well as crafts and hobbies related to culinary practices. Through its focused approach, this book serves as a guide for anyone looking to deepen their understanding of Japanese culinary arts.