The Fine Art of Japanese Cooking
by Hideo Dekura
53 Members (3.25)
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New edition of a step-by-step guide to Japanese cooking, first published in 1984. Detailed instructions combine with colour photographs to describe the intricate techniques of Japanese food preparation and cooking. Includes a short history of Japanese food and a glossary of regional cooking terms, techniques and ingredients. Indexed. The Australian-based author is a Japanese food consultant and co-ordinator of cultural events.Tags
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- 53
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- Languages
- English, German, Spanish, Swedish
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- ISBNs
- 9
