At Home with Japanese Cooking by Elizabeth Andoh
-
Basic soup stock (Dashi) (page 55)
from At Home with Japanese Cooking At Home with Japanese Cooking by Elizabeth Andoh
show
Notes about this book
You must Create an Account or Sign In to add a note to this book.Reviews about this book
- ISBN 10 0394746341
- ISBN 13 9780394746340
- Published Jan 01 1986
- Format Paperback
- Page Count 254
- Language English
- Countries United States
- Publisher Random House
- Imprint Random House USA Paperbacks
Publishers Text
Americans who are unfamiliar with the advantages and intricacies of high-protein, low-cholesterol Japanese cuisine are shepherded through techniques, equipment, ingredients, and, of course, dozens of imaginative recipes.Other cookbooks by this author
- An American Taste of Japan
- At Home with Japanese Cooking
- Kansha: Celebrating Japan's Vegan and Vegetarian Traditions
- Kansha: Celebrating Japan's Vegan and Vegetarian Traditions
- Kansha: Celebrating Japan's Vegan and Vegetarian Traditions
- Kibo ("Brimming with Hope"): Recipes and Stories from Japan's Tohoku
- An Ocean of Flavor: The Japanese Way with Fish and Seafood
- Washoku: Recipes from the Japanese Home Kitchen
- Washoku: Recipes from the Japanese Home Kitchen
- Washoku: Recipes from the Japanese Home Kitchen
