(Read now) Japanese Food and Cooking: A Timeless Cuisine: The Traditions, Techniques, Ingredients and Recipes
• Emi Kasuko •
| #2630595 in Books | 2001-09-06 | Original language:English | PDF # 1 | 11.96 x.96 x9.34l,3.53 | File Name: 0754807991 | 256 pages
||1 of 1 people found the following review helpful.| Super book on Japanese cuisine|By Nikki Douglas|And I should know because I think I have all of them!
The photos are stunning and this is one of the most extensive books on Japanese food that I've found. I will admit, Japanese cookbooks written by Japanese are really the best. The few books I have written by Western authors pale in comparison. They also tend to have|About the Author|Emi Kazuko is a leading cookery writer and journalist. She has published numerous books and has also contributed articles to magazines such as Conde Naste Traveller and Eyewitness Travel Guide to Japan, as well as contributing to 'Woman's Hour'
This is a comprehensive and beautiful guide covering all aspects of Japanese cuisine, from its history and underlying philosophy, to its unique ingredients, methods of preparation, and cooking techniques.
[PDF.za16] Japanese Food and Cooking: A Timeless Cuisine: The Traditions, Techniques, Ingredients and Recipes Rating: 3.80 (758 Votes)
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