Encyclopedia of Japanese Cuisine
This book contains information on how to prepare, store and use hundred of ingredients and the many different utensils, and contains a 16-page colour section of photos for easy reference. Hideo weaves historical information on such topics as the tea ceremony, ceramics and the cooking knife’s ceremony alongside plenty of practical information to create authentic Japanese dishes at home.
Publisher: New Holland
Date Published: 2012
Book Condition: Very good hardcover with some bumping to corners of boards and a near fine text – previous owner’s inscription on contents page
Out of stock