The Japanese Kitchen

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Octopus Books, 2007/08/27 - 240 ページ
The fifth book in an award-winning series on world cuisine is an invaluable guide to the wonders of Japanese food and culture. Books in the series have won such awards as the IACP Best Book of the Year 2005.Along with authentic traditional and modern-day recipes, well-respected Japanese cook and cooking teacher Kimiko Barber presents 100 essential ingredients, from the more familiar such as soba (noodles) to the more unusual umeboshi (pickled plum). Informative prose and beautiful photography make Japanese cuisine inviting and accessible to all.

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著者について (2007)

KIMIKO BARBER (U.K.) is the author of Sushi, Taste and Technique; Easy Noodles; and Japanese Pure and Simple.

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