‘Being caught in a beautiful autumn’: grilled pigeon, clam, taro, leeks, dried Treviso (‘utsukushi aki ni kakomarete’: hato no aburi-yaki, asari no ju, satoimo, poronegi, torebisu no kareha) [Shinobu Namae] from Food Artisans of Japan / Art and Craft of Japanese Cooking (page 144) by Nancy Singleton Hachisu
- unbleached cake flour
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red wine vinegar
- Show all ingredients...
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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