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The Japanese Kitchen: 250 Recipes in a Traditional Spirit
By
Rodica Prato (illustrator) and
Hiroko Shimbo
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Bibliographic Detail
Publisher
Harvard Common Pr
Publication date
October 1, 2000
Pages
137
Binding
Hardcover
Book category
Adult Non-Fiction
ISBN-13
9781558321762
ISBN-10
1558321764
Dimensions
1.75 by 7.50 by 9.25 in.
Weight
2.50 lbs.
Availability§
Out of Print
Original list price
$29.95
§As reported by publisher
Summaries and Reviews
Summary
A comprehensive introductory guide to Japanese cuisine takes readers inside the Japanese kitchen, featuring 250 recipes to get started cooking the traditional Japanese way.
(view table of contents)Editions
Hardcover
The price comparison is for this edition
from Harvard Common Pr (October 1, 2000)
9781558321762 | details & prices | 137 pages | 7.50 × 9.25 × 1.75 in. | 2.50 lbs | List price $29.95
About: A guide to the culinary art of Japan discusses cooking techniques, equipment, and traditional ingredients, and includes more than 250 recipes for appetizers, soups, sushi, vegetables, meat and fish, and rice and noodle dishes.
About: A guide to the culinary art of Japan discusses cooking techniques, equipment, and traditional ingredients, and includes more than 250 recipes for appetizers, soups, sushi, vegetables, meat and fish, and rice and noodle dishes.
Paperback
from Harvard Common Pr (November 1, 2000)
9781558321779 | details & prices | 137 pages | 7.25 × 9.00 × 1.75 in. | 2.25 lbs | List price $21.95
About: A guide to the culinary art of Japan discusses cooking techniques, equipment, and traditional ingredients, and includes more than 250 recipes for appetizers, soups, sushi, vegetables, meat and fish, and rice and noodle dishes.
About: A guide to the culinary art of Japan discusses cooking techniques, equipment, and traditional ingredients, and includes more than 250 recipes for appetizers, soups, sushi, vegetables, meat and fish, and rice and noodle dishes.
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