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The Japanese kitchen : a cook's guide to Japanese ingredients and how to use them / Emi Kazuko

By: Material type: TextTextPublication details: London, United Kingdom : Southwater, c2002Description: 128 pages : illustrations ; 30 cmISBN:
  • 1842157582
Subject(s): LOC classification:
  • TX 724.5.J3 .K39 2002
Summary: From its early history, Japanese traditions and philosophy have influenced how food is prepared, cooked, served and received. This book explores the secrets of this tradition, contributing to the great pleasure and satisfaction of cooking a Japanese mea
Item type: Books
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Item type Current library Home library Collection Call number Copy number Status Date due Barcode
Books Books National University - Manila LRC - Main General Circulation Hospitality Management GC TX 724.5.J3 .K39 2002 (Browse shelf(Opens below)) c.1 Available NULIB000002140

Includes index.

From its early history, Japanese traditions and philosophy have influenced how food is prepared, cooked, served and received. This book explores the secrets of this tradition, contributing to the great pleasure and satisfaction of cooking a Japanese mea

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