Kazuko, Emi, <br/><br/>
Masterclass in Japanese cooking / 
Emi Kazuko. 
 - 192 pages :  colour illustrations ;  29 cm 
<br/><br/> Includes index. 
<br/><br/> Introduction --  Japanese food and the tea ceremony --  The regions and their food and drink --  The Japanese store cupboard --  Appetizers --  Stocks and soups --  Vegetables and salads --  Fish and shellfish --  Poultry and game --  Meat --  Eggs and tofu --  Rice and sushi --  Noodles --  Desserts and cakes --  Drinks and liqueurs --  Index --  The master chefs.  1.  2.  3.  4.  5.  6.  7.  8.  9.  10.  11. 
<br/><br/> "Emi Kazuko has assembled 20 leading chefs and food experts in Masterclass in Japanese Cooking. Each cook offers you three of their favorite dishes, one of which is selected to be a step-by-step masterclass, such as Susumu Hatekeyama's Chicken Simmered with Vegetables, Kentaro's Swordfish Rice Bowl with Honey Shoyu Sauce, and Hiroshi Miura's Steamed Duck with Miso Sauce. Commentary on Japanese regions and traditions, including the tea ceremony, and an informative look inside the Japanese pantry, completes this superbly designed cookbook."--Publisher's description. 
<br/><br/><label>ISBN: </label>1862055823 9781862055827 
<br/><br/><label>LCCN: </label>2004401752 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cooking, Japanese
<br/><br/><label>LC Class. No.: </label>TX724.5.J3  / K364 2002 
<br/><br/><label>Dewey Class. No.: </label>641.5952