Japanese food & cooking

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Japanese food & cooking
Emi Kazuko with recipes by Yasuko Fukuoka

This award-winning volume is a comprehensive guide to all aspects of Japanese cuisine, from its history and underlying philosophy to the unique ingredients, methods of preparation and cooking techniques. Over 140 recipes ranging from sushi to teriyaki and tempura show how to make all the well-known Japanese dishes as well as regional varations, and there are 750 step-by-step photographs inspire and explain.

ISBN: 0-7548-0799-1