Harumi Kurihara
Presenting more than 70 authentic Japanese recipes, and menu and table presentation suggestions, this work introduces specialist Japanese cooking techniques such as the use of cooking chopsticks, and different knives and styles of chopping. It looks at soup, eggs and tofu, rice and noodles, meat, and vegetables.
Food and Drink,Cookbooks,Food and Drink,Cooking,Cultural,Japan,Nonfiction,Food and Drink,Food,Reference
Harumi's Japanese Home Cooking