The Japanese Kitchen (Non) Review
The Japanese Kitchen (Non) Feature
- paperback; 137 pages
- A guide to the culinary art of Japan discusses cooking techniques, equipment, and traditional ingredients, and includes more than 250 recipes for appetizers, soups, sushi, vegetables, meat and fish, and rice and noodle dishes.
- "...Ms. Shimbo does a fine job of making a rigorous and exotic cuisine accessible." New York Times - Regina Schrambling (07/11/2001)
250 recipes reflecting Japanese culinary history from ancient to modern times.
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