Japanese CuisineBook - 1988
Includes delicious and elegant dishes for formal banquets as well as for smaller meals. This book describes step-by-step and in clear detail, all the special techniques and methods of Japanese cooking you need to master the preparation of each mouth-watering dish. Sections include: Cold platters; Soups; Simmered dishes; Steamed dishes; Deep-fried dishes; Rice dishes; Noodle dishes.
Publisher: [Taipei, Taiwan] : Wei-Chuan Publishing, c1988.
Characteristics: 103 p. :,col. ill. ;,26 cm.