000 02194cam a2200361 i 4500
005 20221101184642.0
008 020725s2002 enka 001 0 eng d
010 _a 2004401752
011 _aBIB MATCHES WORLDCAT
020 _a1862055823
020 _a9781862055827
035 _a(ATU)b10836913
035 _a(OCoLC)50271113
040 _aUKM
_beng
_erda
_cUKM
_dFTL
_dLVC
_dDLC
_dOCL
_dBAKER
_dYDXCP
_dOCLCA
_dHALAN
_dATU
050 0 0 _aTX724.5.J3
_bK364 2002
082 0 4 _a641.5952
_222
100 1 _aKazuko, Emi,
_eauthor.
_91038673
245 1 0 _aMasterclass in Japanese cooking /
_cEmi Kazuko.
264 1 _aLondon :
_bPavilion,
_c2002.
300 _a192 pages :
_bcolour illustrations ;
_c29 cm
336 _atext
_btxt
_2rdacontent
337 _aunmediated
_bn
_2rdamedia
338 _avolume
_bnc
_2rdacarrier
500 _aIncludes index.
505 0 0 _tIntroduction --
_tJapanese food and the tea ceremony --
_tThe regions and their food and drink --
_tThe Japanese store cupboard --
_g1.
_tAppetizers --
_g2.
_tStocks and soups --
_g3.
_tVegetables and salads --
_g4.
_tFish and shellfish --
_g5.
_tPoultry and game --
_g6.
_tMeat --
_g7.
_tEggs and tofu --
_g8.
_tRice and sushi --
_g9.
_tNoodles --
_g10.
_tDesserts and cakes --
_g11.
_tDrinks and liqueurs --
_tIndex --
_tThe master chefs.
520 _a"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.
588 _aMachine converted from AACR2 source record.
650 0 _aCooking, Japanese
_9316081
907 _a.b10836913
_b27-07-21
_c27-10-15
942 _cB
945 _a641.5952 KAZ
_g1
_iA278853B
_j0
_lcmain
_o-
_p$56.88
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_y.i1203700x
_z29-10-15
998 _ab
_ac
_b06-04-16
_cm
_da
_feng
_genk
_h0
999 _c1146844
_d1146844