The Complete Book of Japanese Cooking

Nonfiction, Food & Drink, International, Asian, Pacific Rim, Japanese
Cover of the book The Complete Book of Japanese Cooking by Elisabeth Lambert Ortiz, Mitsuko Endo, M. Evans & Company
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Author: Elisabeth Lambert Ortiz, Mitsuko Endo ISBN: 9781590772843
Publisher: M. Evans & Company Publication: April 9, 2014
Imprint: M. Evans & Company Language: English
Author: Elisabeth Lambert Ortiz, Mitsuko Endo
ISBN: 9781590772843
Publisher: M. Evans & Company
Publication: April 9, 2014
Imprint: M. Evans & Company
Language: English

Bring the authentic cuisine of Japan to your own home with these master recipes that highlight the elegant simplicity of Japanese cuisine. Every aspect of Japanese cooking is here in an easy-to-follow format: soups, rice, sushi, tempura, noodles, sukiyaki, teriyaki, noodles, pickles, desserts, beverages and more.

In addition to recipes The Complete Book of Japanese Cooking includes menu plans and a complete glossary of Japanese cooking terms and methods. An informative introduction explains the traditions of Japanese cuisine and line drawings illustrate precisely how Japanese foods are prepared, what special ingredients look like, and the proper culinary equipment to use in their preparation. This is the cookbook for anyone who enjoys the simple, fresh and beautifully presented foods of Japan, and is the ideal introduction for those who have yet to taste its delights.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Bring the authentic cuisine of Japan to your own home with these master recipes that highlight the elegant simplicity of Japanese cuisine. Every aspect of Japanese cooking is here in an easy-to-follow format: soups, rice, sushi, tempura, noodles, sukiyaki, teriyaki, noodles, pickles, desserts, beverages and more.

In addition to recipes The Complete Book of Japanese Cooking includes menu plans and a complete glossary of Japanese cooking terms and methods. An informative introduction explains the traditions of Japanese cuisine and line drawings illustrate precisely how Japanese foods are prepared, what special ingredients look like, and the proper culinary equipment to use in their preparation. This is the cookbook for anyone who enjoys the simple, fresh and beautifully presented foods of Japan, and is the ideal introduction for those who have yet to taste its delights.

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