■ Author: Kinkichi Goto ■ Publisher: Kamakura Shobo ■ Published: First edition with slipcase, 1982 ■ Size: B5 □ Price: ¥10,000 ■ Condition: Slipcase has edge damage, some yellowing, text is in good condition. ■ Contents: This illustrated book, supervised by Kinkichi Goto, a renowned chef who wielded a knife as head chef at the famous Osaka restaurant "Nadamann" for 40 years, explains with enjoyable photographs and detailed preparation methods. You can learn solid, fundamental cooking techniques, even among the many dishes that come and go in popularity. Kinkichi Goto is also known for creating recipes using aluminum foil, as he was asked to do so by the sponsor, an aluminum foil company, when he appeared on the TV program "Cooking Notebook" during his time at "Nadamann." After retiring from Nadamann, Kinkichi Goto became the chief professor of Japanese cuisine at the Tsuji Culinary Institute. He is still in charge of planning and supervising the "Japanese Cuisine" series, a set of six volumes, for the Tsuji Culinary Group, a culinary school that focuses on fundamental cooking techniques. The Tsuji Culinary Group is listed as one of the world's three major culinary schools, along with the Culinary Institute of America (CIA) and Le Cordon Bleu. #Nadamann #Nadamann #KinkichiGoto #TsujiCho #TsujiCulinaryInstitute #HomeBar #DrinkingAtHome #SnacksForAlcohol #Banquet #JapaneseSake #RestaurantCuisine #CookingRecipes KaisekiCuisine JapaneseMeal LunchBox DashiDishes CookingYoutuber FoodCoordination FoodSpaceCoordinator Nadamann