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Sto caricando le informazioni... The Japanese Kitchen (originale 2000; edizione 2000)di Shimbo Beitchman
Informazioni sull'operaThe Japanese Kitchen: 250 Recipes in a Traditional Spirit di Hiroko Shimbo (2000)
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A guide to the culinary art of Japan discusses cooking techniques, equipment, and traditional ingredients, and includes more than 250 recipes for appetizers, soups, sushi, vegetables, meat and fish, and rice and noodle dishes. Non sono state trovate descrizioni di biblioteche |
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Google Books — Sto caricando le informazioni... GeneriSistema Decimale Melvil (DDC)641.5952Technology Home and family management Food And Drink Cooking, cookbooks Cooking characteristic of specific geographic environments, ethnic cooking Asia JapanClassificazione LCVotoMedia:
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This book has a great inventory of the equipment you'll need to cook Japanese traditionally and well, but more importantly, it tells you where the hell to find that equipment! And what to substitute if you can't. Techniques for slicing and cutting are easily understood through the drawings, and every recipe I've tried has come out beautifully.
It's no substitute for learning on the job with an experienced Japanese chef, but hey, what is? ( )