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Written by Japanese cookery guru The Iron Chef Masaharu Morimoto this book combines European and Western cooking techniques and ingredients with Japanese roots. It contains 125 recipes. It also helps you discover how to slice and cure fish properly eat sushi and learn about the origins and significance of rice soy sauce tofu and blowfish.
TITLE: The New Art of Japanese Cooking
AUTHOR: Masaharu Morimoto
SKU: 9781405328982
PUBLISHER: Dorling Kindersley Ltd
DATE PUBLISHED: 08/11/2007
PLACE PUBLISHED: United Kingdom
PAGES: 272
BINDING: Hardback
LANGUAGE: English
DIMENSIONS: 236 mm x 283 mm x 24 mm
WEIGHT: 1434 gr