Book
Japanese food and cooking : a timeless cusine: its traditions, techniques, ingredients and recipes / Emi Kazuko ; with recipes by Yasuko Fukuoka ; [photographers: Craig Robertson (recipe section) and Janine Hosegood]. --
Record details
- ISBN: 0754825027
- ISBN: 9780754825029
- Physical Description: 256 p. : ill. (chiefly col.), col. map.
- Publisher: Wigston [England] : Lorenz Books, c2012.
Content descriptions
| General Note: | Includes index. |
| Immediate Source of Acquisition Note: | LSC 19.99 |
Search for related items by subject
| Subject: | Cooking, Japanese. Cookbooks. |
Available copies
- 1 of 1 copy available at Tsuga Consortium.
Holds
- 0 current holds with 1 total copy.
Show Only Available Copies
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
|---|---|---|---|---|---|
| Lakeshore Branch | 641.5952 Kaz | 31681002625937 | NONFIC | Available | - |
- NBN
This award-winning volume is a comprehensive guide to all aspects of Japanese cuisine, from its history and underlying philosophy to the unique ingredients, methods of preparation and cooking techniques. Over 140 recipes ranging from sushi to teriyaki and tempura show how to make all the well-known Japanese dishes as well as regional varations, and there are 750 step-by-step photographs inspire and explain.
