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Japanese Cooking: A Simple Art
By
Shizuo Tsuji,
M. F. K. Fisher (introduced by),
Yoshiki Tsuji (introduced by) and
Ruth Reichl (foreword by)
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Jump down to see edition details for: Hardcover
Bibliographic Detail
Publisher
Kodansha Amer Inc
Publication date
February 17, 2012
Pages
507
Binding
Hardcover
Edition
25 rep anv
Book category
Adult Non-Fiction
ISBN-13
9781568363882
ISBN-10
1568363885
Dimensions
1.75 by 7 by 10 in.
Weight
1.40 lbs.
Original list price
$45.00
Summaries and Reviews
Editions
Hardcover
The price comparison is for this edition
With Ruth Reichl (other contributor), Yoshiki Tsuji (other contributor), M. F. K. Fisher (other contributor) |
25 rep anv edition from Kodansha Amer Inc (February 17, 2012)
9781568363882 | details & prices | 507 pages | 7.00 × 10.00 × 1.75 in. | 1.40 lbs | List price $45.00
With M. F. K. Fisher (other contributor), Ruth Reichl (other contributor) |
Anv edition from Kodansha Amer Inc (February 16, 2007)
9784770030498 | details & prices | 512 pages | 8.00 × 10.50 × 1.50 in. | 2.95 lbs | List price $45.00
About: Provides an authoritative introduction to traditional Japanese cooking, with lessons in basic culinary techniques, discussions of ingredients and utensils, two hundred versatile recipes, and simple table etiquette.
About: Provides an authoritative introduction to traditional Japanese cooking, with lessons in basic culinary techniques, discussions of ingredients and utensils, two hundred versatile recipes, and simple table etiquette.
With M. F. K. Fisher (other contributor) |
from Kodansha Amer Inc (July 17, 1997)
9780870113994 | details & prices | 518 pages | 7.75 × 10.50 × 1.50 in. | 3.05 lbs | List price $40.00
About: Provides an authoritative introduction to traditional Japanese cooking, with lessons in basic culinary techniques, discussions of ingredients and utensils, two hundred versatile recipes, and simple table etiquette
About: Provides an authoritative introduction to traditional Japanese cooking, with lessons in basic culinary techniques, discussions of ingredients and utensils, two hundred versatile recipes, and simple table etiquette
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