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The Japanese Kitchen: A Cook's Guide to Japanese Ingredients and How to Use Them
By
Emi Kazuko
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Bibliographic Detail
Publisher
Southwater Pub
Publication date
June 1, 2003
Pages
128
Binding
Paperback
Book category
Adult Non-Fiction
ISBN-13
9781842157589
ISBN-10
1842157582
Dimensions
0.75 by 9 by 11.75 in.
Weight
1.50 lbs.
Availability§
Out of Print
Original list price
$15.99
§As reported by publisher
Summaries and Reviews
Summary
Presents an introduction to the culinary art of Japan, including historical background, ingredients, cooking techniques, and serving ideas, along with a variety of traditional recipes.
Amazon.com description: Product Description: Japanese cooking in intrinsically linked to the country's history, tradition and philosophy - from how food is prepared and cooked to how it is served and received. Dishes are selected to suit the season and the occasion, and the ingredients are prepared to best highlight their natural flavors and textures. This book explores the secrets of a unique culinary tradition.
Editions
Paperback
The price comparison is for this edition
from Southwater Pub (June 1, 2003)
9781842157589 | details & prices | 128 pages | 9.00 × 11.75 × 0.75 in. | 1.50 lbs | List price $15.99
About: Presents an introduction to the culinary art of Japan, including historical background, ingredients, cooking techniques, and serving ideas, along with a variety of traditional recipes.
About: Presents an introduction to the culinary art of Japan, including historical background, ingredients, cooking techniques, and serving ideas, along with a variety of traditional recipes.
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