Japanese Cooking

Japanese Cooking

A Simple Art

Book - 2006
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When it was first published, Japanese Cooking: A Simple Art changed the way the culinary world viewed Japanese cooking, moving it from obscure ethnic food to haute cuisine.
Twenty-five years later, much has changed. Japanese food is a favorite of diners around the world. Not only is sushi as much a part of the Western culinary scene as burgers, bagels, and burritos, but some Japanese chefs have become household names. Japanese flavors, ingredients, and textures have been fused into dishes from a wide variety of other cuisines. What hasn't changed over the
Publisher: Tokyo ; New York : Kodansha International Ltd., 2006.
Edition: Revised edition
ISBN: 9784770030498
Branch Call Number: 641.5952 TSUJI S
Characteristics: 507 pages : illustrations (some color) ; 27 cm.
Additional Contributors: Sutherland, Mary 1947-


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written by one of the Japanese cooking authorities


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