Items related to Japanese Cooking
The first occurrence of ingredients like ""(apple) lb. chrysanthemum leaves,"" or ""2 oz. burdock root,"" or the directions to ""add the seaweed"" may deter those who mistrust supermarket substitutions and can't find a supplier; but this British treatment of Japanese cookery is a pleasant challenge to the gourmet cook. Early on the authors slip into Japanese terminology (there's a glossary); Japanese utensils are described; and it all seems highly authentic. Similar to familiar Chinese cookery in subtle blending techniques but radically ""new"" in some startling mixes of flesh and flora. With general descriptions, menus and index, and hopefully this will be supplemented by a list of American suppliers.
"synopsis" may belong to another edition of this title.
- PublisherGramercy Books
- Publication date1970
- ISBN 10 0672513471
- ISBN 13 9780672513473
- BindingHardcover
- Rating
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