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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. Additional Details
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BOOK TYPE : NF
BRAND : SHIMBO, HIROKO/ PRATO, RODICA (I
LANGUAGE : ENGLISH
NUMBER OF PAGES : 137
PUBLISH DATE : 2000/11/01
PUBLISHER IMPRINT CODE : HARCP
PUBLISHER NAME : HOUGHTON MIFFLIN HARCOURT
RETURNS ACCEPTED? : YES
SKU : 9781558321779
UPC : 9781558321779
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