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Japanese Cooking (Kitchen Handbook)
 
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Japanese Cooking (Kitchen Handbook) (Paperback)

by Emi Kazuko (Author), Yasuko Fukuoka (Author)
4.0 out of 5 stars  See all reviews (1 customer review)

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Product details

  • Paperback: 264 pages
  • Publisher: Southwater; illustrated edition edition (24 Sep 2004)
  • Language English
  • ISBN-10: 184215964X
  • ISBN-13: 978-1842159644
  • Product Dimensions: 21.6 x 16.4 x 2 cm
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon.co.uk Sales Rank: 631,979 in Books (See Bestsellers in Books)

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Product Description

Product Description

Covers all aspects of Japanese cuisine, from its history and underlying philosophy to its unique ingredients, methods of preparation and cooking techniques. Over 100 recipes show how to make well-known Japanese dishes, as well as regional specialties.

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Average Customer Review
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15 of 15 people found the following review helpful:
4.0 out of 5 stars Good introduction to Japanese cooking, 30 Mar 2005
I bought this book a few month ago and I now find myself cooking from it quite often. Contrary to what I believed, Japanese cooking is quite simple and boil down to just a few key ingredients which shouldn't be substituted with western counterparts. The book is easy to read, it gives a brief guide to the common foodstuffs used in Japan and have pictures of ingredients can be found in shops in london. All the recipes are traditional dishes that are straight forward to prepare. Having said that, I've not tried making sushi yet! The glossary at the back is also very helpful. I would recommend it to people who likes to eat Japanese but not cooked it. P.S.Some of the ingredients can be also found in Chinese supermarkets which might be easier to find.
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