Cooking the Japanese WayeBook - 2002
Employing only the freshest foods, Japanese cooks strive to show their deep respect for nature. By using principles of freshness, simplicity, and beauty, Japanese cooks prepare and serve food they consider art.
Publisher: Minneapolis : Lerner Publications Co., 2002.
Edition: Rev. & expanded to include new low-fat and vegetarian recipes.
Characteristics: 1 online resource (72 pages) : color illustrations.