Japanese Cooking: A Simple Art Book

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Number of Pages 507
Binding Hardcover
Dimensions 10.5" x 7.75" x 1.5"
Weight 3.2 lbs

The 25th Anniversary edition classic Japanese cook book by Shizuo Tsuji with introduction by M.F.K Fisher and Forward by Ruth Reichl. Much more than a collection of recipes, Tsuji's book has long been recognized as the "bible" of Japanese cuisine for the west. The recipes are easy to follow, and include pertinant background information about ingredients, technique and tradition. A must-have for anyone seeking to build a base knowlege of Japanese cuisine.

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