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Kimiko Barber
Presents an introduction to the culinary art of Japan, including historical background, the place of traditional ingredients in the country's culture, and two hundred recipes for sushi, vegetables, fish, rice, and noodle dishes.
| Publisher | Whitecap |
|---|---|
| Pages | 240 |
| Search language | english |
| ISBN_10 | 1-552-85633-X primary |
| ISBN_13 | 978-1-552-85633-8 primary |
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