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New Sushi: From Rainbow Rolls to Seared…
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New Sushi: From Rainbow Rolls to Seared Swordfish Sashimi (The Small Book… (edition 2011)

by Emi Kazuko (Author)

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Japanese sushi chefs train for many years to perfect their craft, yet some types of sushi are easy to make at home. Whether one is just discovering Japanese food or already familiar with its beauty and elegant simplicity, the book offers a vibrant sampling of recipes and ideas covering classic Japanese dishes.… (more)
Member:mille162
Title:New Sushi: From Rainbow Rolls to Seared Swordfish Sashimi (The Small Book of Good Taste)
Authors:Emi Kazuko (Author)
Info:Castle Books (2011), 64 pages
Collections:Your library
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New Sushi: From Rainbow Rolls to Seared Swordfish Sashimi by Emi Kazuko

(1) Asian (1) BN (1) cookery (1) cooking (1) fire (1) food (1) gastronomy (1) Japan (1) July 2011 (1) Language: Swedish (1) non-fiction (2) repurchase (1) used (1)

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Japanese sushi chefs train for many years to perfect their craft, yet some types of sushi are easy to make at home. Whether one is just discovering Japanese food or already familiar with its beauty and elegant simplicity, the book offers a vibrant sampling of recipes and ideas covering classic Japanese dishes.

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