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Presents traditional dishes and regional specialties from Kyushu in the south to Hokkaido in the north, and draws from a long tradition of vegetarian cooking, as well as an abundance of vegetable and legume-based dishes that can be found in traditional Japanese cuisine.
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Contemporary and Traditional Japanese Cooking, Miyoko Schinner
- Langue
- Année de publication
- 1999
- Reliure
- (souple)
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- Titre
- Contemporary and Traditional Japanese Cooking
- Langue
- Anglais
- Auteurs
- Miyoko Schinner
- Éditeur
- Book Publishing Company
- Publié
- 1999
- Format
- souple
- Pages
- 174
- ISBN10
- 1570670722
- ISBN13
- 9781570670725
- Séries
- Catégories
- Mots clés
- Livres de cuisine, Manuels et guides, Nourriture, Japon, Végétalisme
- Évaluation
- 4,1 sur 5
- Description
- Presents traditional dishes and regional specialties from Kyushu in the south to Hokkaido in the north, and draws from a long tradition of vegetarian cooking, as well as an abundance of vegetable and legume-based dishes that can be found in traditional Japanese cuisine.