The Japanese Kitchen: 250 Recipes in a Traditional Spirit

by Hiroko Shimbo

Hardcover, 2000

Status

Call number

Japanese -- SHI

Call number

Japanese -- SHI

Tags

Regional--Japanese

Publication

Harvard Common Press (2000), Hardcover, 400 pages

Description

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.

Subjects

Cookery, Japanese

Physical description

400 p.; 9.1 inches

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