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WHY WE'RE IN JAPAN.
- Source :
- Saveur; Jan/Feb2015, Issue 171, p42-84, 12p, 19 Color Photographs, 1 Black and White Photograph
- Publication Year :
- 2015
-
Abstract
- The author talks about why a Danish restaurant and its entire staff has moved to Nagano, Japan. Topics include the range and beauty and complexity of Japanese cuisine, the chef's goal to get as close as possible to the country's culinary variety and the devotion to the craft, and what Western chefs can take from the ingenuity of the Japanese.
Details
- Language :
- English
- ISSN :
- 10757864
- Issue :
- 171
- Database :
- Complementary Index
- Journal :
- Saveur
- Publication Type :
- Periodical
- Accession number :
- 100244923