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Japanese Home Cooking
Chihiro Masui
€ 32.99
€ 23.59
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Description for Japanese Home Cooking
Hardback. The techniques and ingredients of sophisticated Japanese cuisine are explained here in detail and illustrated in a series of step-by-step colour photographs. Ideal for home cooks new to Japanese food and for those with experience. Num Pages: 280 pages, Full colour thoughout. BIC Classification: 1FPJ; WBN. Category: (G) General (US: Trade). Dimension: 267 x 216 x 25. .
The sophisticated cuisine of Japan made easy for the home kitchen. In Japanese Home Cooking, the techniques and ingredients of Japanese cuisine are explained clearly, thanks in great part to the many step-by-step photos. It omits nothing, from cooking rice to dressing a Japanese table. The book is the ideal guide for cooks new to Japanese cuisine, as well as those with experience. Features include: * Japan's approach to food; * Step-by-step photographs for all recipes that require more than the most basic skills; * Final dish presentation; * Technique and important detail, such as slicing fish and vegetables in ... Read more
The sophisticated cuisine of Japan made easy for the home kitchen. In Japanese Home Cooking, the techniques and ingredients of Japanese cuisine are explained clearly, thanks in great part to the many step-by-step photos. It omits nothing, from cooking rice to dressing a Japanese table. The book is the ideal guide for cooks new to Japanese cuisine, as well as those with experience. Features include: * Japan's approach to food; * Step-by-step photographs for all recipes that require more than the most basic skills; * Final dish presentation; * Technique and important detail, such as slicing fish and vegetables in ... Read more
Product Details
Publisher
Firefly Books Ltd Canada
Number of pages
280
Format
Hardback
Publication date
2015
Condition
New
Weight
1344g
Number of Pages
280
Place of Publication
Ontario, Canada
ISBN
9781770856066
SKU
V9781770856066
Shipping Time
Usually ships in 4 to 8 working days
Ref
99-2
About Chihiro Masui
Born in Japan, Chihiro Masui is the author of more than 20 cookbooks published in Japan and France. Hanae Kaede has worked as a pastry chef in Michelin-starred restaurants. She returned to Japan to obtain a diploma in Japanese cuisine. Annabelle Schachmes is a food journalist for the French daily newspaper France Soir. As a photographer, she has worked for ... Read more
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