Japanese Cooking

Author: FLORENCE C.LEE
Publisher: Hollym
Hardcover | 84 pages | 210*148mm

Important! Please read before you order!

>>>This book is written in English.

About This Book

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 it treated individually with detailed instructions-shown step-by-step, in easy to follow color photos.


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