Book recommendation:
Culinary Encyclopedia of Japan Vol. 1 Ingredients: A deep dive into Japanese Cooking by Keita Wojciechowski
This book is big, 8.25 x 1.43 x 11 inches and 550 pages. All of it packed with solid information about ingredients, including the Latin names of planet and animals. One sign of a good book is an index, for this book the detailed index takes up almost 100 pages and is broken down into several categories for easier browsing. Filled with solid information, no recipes, no pictures, imagine how large it would be if it had those. I got the paperback some folks may want to opt for the hardcover given how massive the book is.
This book deservedly won the 29th Gourmand World Cookbook Awards in the Encyclopedia Category.
https://www.amazon.com/Culinary-Encyclopedia-Japan-Vol-Ingredients/dp/3000761179
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