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Japanese Cooking: A Simple Art Hardcover - 2007
by Shizuo Tsuji; Introduction by M. F. Fisher; Foreword by Ruth Reichl
Details
- Title Japanese Cooking: A Simple Art
- Author Shizuo Tsuji; Introduction by M. F. Fisher; Foreword by Ruth Reichl
- Binding Hardcover
- Edition 25th anniversary
- Pages 507
- Volumes 1
- Language ENG
- Publisher Kodansha, Tokyo
- Date February 15, 2007
- Illustrated Yes
- ISBN 9784770030498 / 4770030495
- Weight 2.85 lbs (1.29 kg)
- Dimensions 10.32 x 7.6 x 1.45 in (26.21 x 19.30 x 3.68 cm)
- Dewey Decimal Code 641.595
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Japanese Cooking: A Simple Art
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UsedGood. The book may have minor cosmetic wear (i.e. creased spine/cover, scratches, curled corners, folded pages, minor sunburn, minor water damage, minor bent). The book may have some highlights/notes/underlined pages - Accessories such as CD, codes, toys, may not be included - Safe and Secure Mailer - No Hassle Return
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Japanese Cooking: A Simple Art
by Shizuo Tsuji
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- 25th anniversary
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- 9784770030498 / 4770030495
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Brand: Kodansha USA, 2007-02-16. 25th anniversary. hardcover. Used: Good.
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Japanese Cooking: A Simple Art
by Shizuo Tsuji; Yoshiki Tsuji
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Kodansha USA, 2006. Book. Very Good. Hardcover. Revised Edition. 190mm x 260mm. Jacket has light general wear and no tears. Internally clean. Binding tight. 508pp 25th Anniversary Edition with new preface and new foreword. When it was first published, Japanese Cooking: A Simple Art changed the way the culinary world viewed Japanese cooking, moving it from obscure ethnic food to haute cuisine. Twenty-five years later, much has changed. Japanese food is a favorite of diners around the world. Not only is sushi as much a part of the Western culinary scene as burgers, bagels, and burritos, but some Japanese chefs have become household names. Japanese flavors, ingredients, and textures have been fused into dishes from a wide variety of other cuisines. What hasn't changed over the years, however, are the foundations of Japanese cooking. When he originally wrote Japanese Cooking: A Simple Art, Shizuo Tsuji, a scholar who trained under famous European chefs, was so careful and precise in his…
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Japanese Cooking by Shizuo Tsuji
Shizuo Tsuji
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