Japanese Food Carving Art Book by Hiroshi Nagashima - Learn Traditional Decorative Techniques for Sushi, Fruit & Vegetable Garnishes - Perfect for Chefs, Food Artists & Japanese Culture Enthusiasts
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Product Description
Hardcover: 112 pages
Publisher: Kodansha USA (September 21, 2012)
Language: English
Product Dimensions: 7.9" x 10" x 0.6"
SKU#: 81619
In The Decorative Art of Japanese Food Carving, internationally acclaimed chef Hiroshi Nagashima offers more than 60 garnishes and food carvings for home, party, and professional use. Some are designed to be set on top of the food. Others are fashioned to hold the food. And still others... simply are the food.
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.
