The Japanese & Korean Cookbook: The Very Best of Two Classic Asian Cuisines: A Guide to Ingredients, Techniques and 250 Recipes Shown Step by Step wit. Este artículo no está disponible.The Japanese & Korean Cookbook: The Very Best of Two Classic Asian Cuisines: A Guide to Ingredients, Techniques and 250 Recipes Shown Step by Step wit

From sushi to kimchi, a comprehensive guide to the aromatic recipes of the Far East.

Emi Kazuko is a leading food writer and journalist. She has published numerous books and has also contributed articles to magazines such as Conde Naste Traveller and Eyewitness Travel Guide to Japan, as well as contributing to 'Woman's Hour' (Radio 4) and a BBC World Service current affairs programme. Emi attended the prestigious Tokyo Kaikan Cooking School to learn French cooking as part of her bridal training, and studied Chinese, Japanese and Italian cooking privately. She has also trained in the art of tea ceremony and Japanese flower arrangement. Home cooking is her main interest and love, and she hopes Japanese cooking will one day become part of a Western daily diet. Young Jin Song owns several Korean restaurants in Asia and London. He is passionate about Korean food and has used his international restaurant experience to fuse traditional Korean cooking techniques and ingredients with an understanding of other cuisines to create an accessible yet authentic cooking style. Young also has experience of the film world and, in addition to his culinary enterprises, has directed and produced television commercials and written several film scripts. He has lived in Britain since graduating from the London College of Printing with a BA in Film and Video, but travels to Asia on a regular basis. Korean Cooking is his first book.