The Complete Book of Japanese Cooking, the Traditions, Ingredients and Recipes

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9780681280045: The Complete Book of Japanese Cooking, the Traditions, Ingredients and Recipes
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From the rear cover of this 256 page book: "The expert, accessible guide to preparing, cooking, and presenting Japanese good, shown step-by-step in over 700 color photographs and more than 150 recipes. Enter the wonderful world of ingredients in the Japanese kitchen. Everything you need to know about Japanese cooking equipment, from steamers and rice cookers to sushi rolling mats and tempura fryers. Experience and enjoy the simple, elegant and delicious culinary delights of Japan, such as salmon teriyaki, chicken yakitori, miso soup, soba noodles with tempura, pan-fried tofu and much, much more. The selection of dishes covers all the components of a traditional Japanese meal: rice and sushi; soups and noodles; vegetables and seaweed dishes; beans, tofu and egg dishes; fish and shellfish; poultry and meat recipes; and also some delectable desserts."

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Fukuoka, Emi Kazuko and Yasuko
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