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Ten Lessons in Japanese Cooking

Ten Lessons in Japanese Cooking
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This book offers basic techniques such as cutting, soup stock preparation, sauce preparation, pickling, fish filleting and fillet slicing. Furthermore, the lessons are carefully selected from each category of Japanese cuisine to introduce representative cooking methods. Each lesson is treated individually with detailed instructions–shown step-by-step, in easy to follow color photos. Written by Florence C. Lee & Helen C. Lee.


Product ID: 104475     ISBN-10: 1565910613
Category: Cooking/Eating
Supporting language: English
Platforms/media types: Printed Matter