Light shelving wear with minimal damage to cover and bindings. Pages show minor use. Bookseller Inventory # G1552856186I3N00
With exotic flavors and lovely presentations, Japanese cuisine intrigues and tempts many home cooks and challenges most. Emi Kazuko, author and expert on Japanese food, reveals the essence of this cuisine in MasterClass in Japanese Cooking. Each chapter covers basics on the cuisine as well as the ingredients and presentation styles. Recipes such as Thick Egg Soup, Agedashi-dofu and Swordfish Rice Bowl with Honey Shoyu Sauce, all with step-by-step "MasterClass" guides presented by renowned Japanese chefs, make a beginner seem like an expert.
From the Publisher: Imagine having the opportunity to take a course in Japanese cooking—then imagine not just one, but a score of chefs to teach you the art and techniques. Now Emi Kazuko has assembled 20 leading chefs and food experts in Masterclass in Japanese Cooking. Each cook offers you three of their favorite dishes, one of which is selected to be a step–by–step masterclass: Susumu Hatekeyama (Chicken Simmered with Vegetables), Kentaro (Swordfish Rice Bowl with Honey Shoyu Sauce), Hiroshi Miura (Steamed Duck with Miso Sauce). What’s more, the author has added 60 additional recipes of her own, both simple (Pot–cooked Udon Noodles) and unusual (Tofu Hotpot with Oyster and Chrysanthemum Leaves). Commentary on Japanese regions and traditions, including the tea ceremony, and an informative look inside the Japanese pantry, completes this superbly designed cookbook. Emi Kazuko is a successful food writer and cookbook author. Born in Tokyo, she attended the Tokyo Kaikan Cookery School. She is the author of five previous cookbooks, including The Book of Japanese Cooking, Japanese Food and Cooking, and Easy Sushi.
Title: Masterclass in Japanese Cooking
Publisher: Whitecap Books, Limited
Publication Date: 2004
Book Condition: Good
Book Description Whitecap Books, Limited. Paperback. Book Condition: Very Good. Book has appearance of only minimal use. All pages are undamaged with no significant creases or tears. Bookseller Inventory # G1552856186I4N00
Book Description Whitecap Books. Paperback. Book Condition: GOOD. book was well loved but cared for. Possible ex-library copy with all the usual markings and stickers. Some light textual notes, highlighting and underling. Bookseller Inventory # 2795341146
Book Description Whitecap Books Ltd, 2005. Large Softcover. Book Condition: Good. Tall softcover. Sound & good copy, light to moderate shelf/reading wear. May not be available for international shipment due to weight/size. Bookseller Inventory # 872684n
Book Description Whitecap Books Ltd, North Vancouver, British Columbia, Canada, 2005. Paperback. Book Condition: Fine. (CAD) No markings, light rubbing to back cover, Fine. Wraps, 192pp, index. Colour photos throughout. Recipes from 20 clebrated chefs from Grilled Sea bass in Sweet Miso to Thick Egg Soup. Step-by-step instructions. A heavy book. 92.3 JM FO 38/5 Size: 4to - over 9¾" - 12". Bookseller Inventory # 66640
Book Description Whitecap Books, 2004. Paperback. Book Condition: New. Bookseller Inventory # DADAX1552856186
Book Description Whitecap Books, 2004. Paperback. Book Condition: Used: Good. Bookseller Inventory # SONG1552856186
Book Description Book Condition: Brand New. Book Condition: Brand New. Bookseller Inventory # 97815528561851.0