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This cookbook presents the art of preparing Japanese foods characterized by their natural taste and appearance. It provides authentic master recipes for various foods including shushi, noodles, sashimi and tempura and gives insights into the traditions which lie behind Japanese cuisine. Elizabeth Lambert Ortiz is the award-winning author of ...

Japanese Cookery 1989, Fontana Press, London

ISBN-13: 9780006370963

Mass-market paperback

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Japanese Cookery 1986, Collins, London

ISBN-13: 9780004112688

Hardcover

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