Masterclass in Japanese cooking

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Author:
Publisher:
Pavilion,
Pub. Date:
2002.
Language:
English
Description
Imagine having the opportunity to take a course in Japanese cooking--then imagine not just one, but a score of chefs to teach you the art and techniques. Now Emi Kazuko has assembled 20 leading chefs and food experts in Masterclass in Japanese Cooking. Each cook offers you three of their favorite dishes, one of which is selected to be a step-by-step masterclass, such as Susumu Hatekeyama's Chicken Simmered with Vegetables, Kentaro's Swordfish Rice Bowl with Honey Shoyu Sauce, and Hiroshi Miura's Steamed Duck with Miso Sauce. Commentary on Japanese regions and traditions, including the tea ceremony, and an informative look inside the Japanese pantry, completes this superbly designed cookbook. Emi Kazuko is the author of five previous cookbooks, including The Book of Japanese Cooking, Japanese Food and Cooking, and Easy Sushi.
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Grouping Information

Grouped Work IDdb26689e-97bc-cf11-5b1c-057aa6ee42d7
Grouping Titlemasterclass in japanese cooking
Grouping Authorkazuko emi
Grouping Categorybook
Last Grouping Update2018-10-10 01:06:21AM
Last Indexed2020-01-24 02:43:27AM

Solr Details

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authorKazuko, Emi.
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record_details
Bib IdFormatFormat CategoryEditionLanguagePublisherPublication DatePhysical Description
ils:.b21696408BookBooksEnglishPavilion, 2002.192 pages : color illustrations ; 28 cm.
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subject_facetCooking, Japanese
title_displayMasterclass in Japanese cooking
title_fullMasterclass in Japanese cooking / Emi Kazuko
title_shortMasterclass in Japanese cooking
topic_facetCooking, Japanese
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