Food of Japan

Food of Japan

Book - 2002
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Baker & Taylor
The winner of the Japan Festival Award presents a culinary history of Japanese food, its various styles, and its traditions, describing its essential equipment, ingredients, and cooking techniques, and furnishes more than two hundred delicious recipes for soups, broths, dumplings, noodle dishes, tempura, sushi, and pickles. Reprint.

Publisher: New York : Interlink Books, 2002
Edition: First American edition
ISBN: 9781566564007
156656400X
9781566563956
156656395X
9781566563949
1566563941
Branch Call Number: 641.5952 BOOTH
Characteristics: 271 pages, 12 unnumbered pages of plates : illustrations (some color) ; 24 cm
Notes: Originally published: London : Grub Street

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kazbar
Apr 13, 2013

Great introduction to Japanese cooking. This book perfectly explains the most common Japanese ingredients and how they are used.

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