Contemporary Japanese Cuisine

By: DEKURA, HIDEO

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Contemporary Japanese Cuisine by DEKURA, HIDEO
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Tokyo.: Weatherhill.. 2001.. Beautifully illustrated with colour photographic plates throughout, 160pp, glossary, index, paperback. Quarto. Chapters include: Aperitifs; Entrees; Soups; Sashimi; Stews; Grills; Yosemono; Agemono; Sushi; Salad and Pickles; Desserts; Tea; The Japanese Kitchen; Basics; Sample Set Menus. .

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