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The New Art of Japanese Cooking: Raising the Bar With Innovative Recipes and Techniques
By
Masaharu Morimoto and
Quentin Bacon (photographer)
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Bibliographic Detail
Publisher
Gardners Books
Publication date
November 8, 2007
Pages
260
Binding
Hardcover
Book category
Adult Non-Fiction
ISBN-13
9781405328982
ISBN-10
1405328983
Dimensions
1.25 by 9 by 10.75 in.
Weight
3.15 lbs.
Availability§
Out of Print
Published in
Great Britain
Original list price
$44.55
§As reported by publisher
Summaries and Reviews
Summary
Written by Japanese cookery guru The Iron Chef, Masaharu Morimoto, this book combines European and Western cooking techniques and ingredients with Japanese roots. It contains 125 recipes. It also helps you discover how to slice and cure fish, properly eat sushi and learn about the origins and significance of rice, soy sauce, tofu, and blowfish.
Editions
Hardcover
The price comparison is for this edition
With Masaharu Morimoto |
from Gardners Books (November 8, 2007)
9781405328982 | details & prices | 260 pages | 9.00 × 10.75 × 1.25 in. | 3.15 lbs | List price $44.55
About: Written by Japanese cookery guru The Iron Chef, Masaharu Morimoto, this book combines European and Western cooking techniques and ingredients with Japanese roots.
About: Written by Japanese cookery guru The Iron Chef, Masaharu Morimoto, this book combines European and Western cooking techniques and ingredients with Japanese roots.
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