Dimensions
173 x 222 x 10mm
These are recipes which are all accessible to the Western cook, whether served individually or in combination as a complete Japanese meal. They don't take hours of preparation and need only simple equipment.
The seven chapters reflect the make-up of a Japanese meal with fish and meat dishes; vegetable, egg and tofu dishes; rice and noodle dishes; a section devoted to sushi, followed by one on soups; then some unusual sweets; and a final section of special party dishes to be cooked at the table.
This book is a fascinating introduction to the art of Japanese cuisine for the Western cook that will delight the eye as well as exciting the palate.
