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Japanese Cooking: A Simple Art Hardcover – Illustrated, 9 Feb 2007

4.4 out of 5 stars 46 customer reviews

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Hardcover, Illustrated, 9 Feb 2007
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Product details

  • Hardcover: 508 pages
  • Publisher: Kodansha International; 2Rev Ed edition (9 Feb. 2007)
  • Language: English
  • ISBN-10: 4770030495
  • ISBN-13: 978-4770030498
  • Product Dimensions: 26.2 x 3.8 x 18.5 cm
  • Average Customer Review: 4.4 out of 5 stars 46 customer reviews
  • Amazon Bestsellers Rank: 1,243,925 in Books (See Top 100 in Books)
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Product description

Review

This is the classic work on Japanese cooking here presented in a 25th anniversary hardback edition. It is encyclopaedic in scope with comprehensive explanations of ingredients, equipment and techniques as well as recipes adding up to the acknowledged bible on the subject. The first half is structured as a series of lessons on the basic Japanese cooking methods and the principal types of prepared foods (stocks, sauces, sushi, rice and pickles) whereas the second half presents a collection of recipes from the simple everyday to the sophisticated. If you are serious about Japanese cooking then this is the essential text. --Yes Chef! Magazine

Synopsis

Provides an authoritative introduction to traditional Japanese cooking, with lessons in basic culinary techniques, discussions of ingredients and utensils, two hundred versatile recipes, and simple table etiquette.

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22 January 2016
Format: Hardcover|Verified Purchase
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15 March 2017
Format: Hardcover|Verified Purchase
24 April 2016
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15 September 2015
Format: Hardcover|Verified Purchase
19 November 2010
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