Food of Japan
The winner of the Japan Festival Award presents a culinary history of Japanese food, its various styles, and its traditions, describing its essential equipment, ingredients, and cooking techniques, and furnishes more than two hundred delicious recipes for soups, broths, dumplings, noodle dishes, tempura, sushi, and pickles.
Shirley Booth has made three films about Japanese food, most notably Japan: Food for the Spirit. She studied Zen temple cooking with the abbess of Sanko-In Temple just outside Tokyo, and now teaches at The Authentic Ethnic Cookery School in London.
Pub Date: 2002
Size: 6.00 x 9.00 inches
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