Practical Japanese Cooking

Practical Japanese Cooking

Author: Shizuo Tsuji

Publisher: Kodansha International

ISBN: 0870117629

Category: Cooking

Page: 151

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Describes traditional Japanese ingredients and cooking techniques, and shares recipes for appetizers, soup, fish, seafood, beef, pork, chicken, eggs, tofu, vegetables, rice, sushi, noodles, and stews
Practical Japanese Cooking
Language: en
Pages: 151
Authors: Shizuo Tsuji, Kōichirō Hata
Categories: Cooking
Type: BOOK - Published: 1986 - Publisher: Kodansha International

Describes traditional Japanese ingredients and cooking techniques, and shares recipes for appetizers, soup, fish, seafood, beef, pork, chicken, eggs, tofu, vegetables, rice, sushi, noodles, and stews
Practical Japanese Cooking
Language: en
Pages: 151
Authors: Shizuo Tsuji, Kōichirō Hata
Categories: Cookery, Japanese
Type: BOOK - Published: 1986 - Publisher:

Books about Practical Japanese Cooking
Practical Japanese Cooking
Language: en
Pages: 61
Authors: Japanese Cooking Companions
Categories: Cooking, Japanese
Type: BOOK - Published: 1973 - Publisher:

Books about Practical Japanese Cooking
Practical Japanese Cooking
Language: en
Pages: 61
Authors: Japanese Cooking Companions
Categories: Cookery, Japanese
Type: BOOK - Published: 1967 - Publisher:

Books about Practical Japanese Cooking
The Essential Japanese Kitchen
Language: en
Pages: 128
Authors: Emi Kazuko
Categories: Cooking
Type: BOOK - Published: 2012 - Publisher:

A reference guide for those who are serious about learning the art of Japanese cooking; an exploration of the origins, traditions and philosophy that influence Japanese food preparation with guidance on the ingredients, specialist equipment and culinary techniques, including the tea ceremony.