Japanese cooking a simple art
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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| Main Author: | |
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| Format: | Books Print Book |
| Language: | English |
| Published: |
Tokyo ; New York : New York :
Kodansha International Ltd. ; distributed in the U.S. by Kodansha International/USA through Harper & Row,
1980.
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| Edition: | 1st ed. |
| Subjects: | |
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