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Flavor and Seasonings: Dashi, Umami and Fermented Foods (The Japanese Culinary Academy's Complete Japanese Cuisine)
By
Japanese Culinary Academy,
Masashi Kuma (PHT),
Shuichi Yamagata (PHT),
Akira Saito (PHT) and
Yoshihiro Murata
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Bibliographic Detail
Publisher
Shuhari Initiative
Publication date
June 20, 2017
Pages
184
Binding
Hardcover
ISBN-13
9784908325045
ISBN-10
4908325049
Dimensions
0 by 8.56 by 10.80 in.
Weight
2.29 lbs.
Original list price
$75.00
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2: Mukoita II, Cutting Techniques: Seafood, Poultry and Vegetables (The Japanese Culinary Academys Complete Japanese Cuisine Series) | Mukoita I, Cutting Techniques: Fish (The Japanese Culinary Academy's Complete Japanese Cuisine) | Finding Fire: Cooking at its Most Elemental | Room for Dessert | Japan: The Cookbook | Yardbird: Yakitori: Chicken on Charcoal | Introduction to Japanese Cuisine
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