Practical Japanese Cooking
; "Practical Japanese Cooking")
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Description
Describes traditional Japanese ingredients and cooking techniques, and shares recipes for appetizers, soup, fish, seafood, beef, pork, chicken, eggs, tofu, vegetables, rice, sushi, noodles, and stews
Title: Practical Japanese Cooking
Author: Tsuji, Shizuo/ Hata, Koichiro/ Saeki, Yohsikatsu
Publisher: Kodansha Amer Inc
Publication Date: 1991/09/15
Number of Pages:
Binding Type: HARDCOVER
Library of Congress: 85045706
Title: Practical Japanese Cooking
Author: Tsuji, Shizuo/ Hata, Koichiro/ Saeki, Yohsikatsu
Publisher: Kodansha Amer Inc
Publication Date: 1991/09/15
Number of Pages:
Binding Type: HARDCOVER
Library of Congress: 85045706
