Japanese cooking

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Japanese cooking

Tsuji, Shizuo

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Tsuji, ShizuoPublished 1980cover on file

Discusses the essence of Japanese cooking with its balance of texture, colors, and flavors, with over 220 recipes, 510 sketches, and color photographs.

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Edition	1st ed.
Publisher	Kodansha International Ltd
Pages	517
Search language	english
ISBN_10	0-870-11399-2 primary

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