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The complete illustrated guide to Japanese cooking : techniques, ingredients & recipes
Harada, Sachiyo2025
Books, Manuscripts
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Place reservation for The complete illustrated guide to Japanese cooking : techniques, ingredients & recipesA careful and systematic reference that breaks down the various techniques and cornerstone recipes in Japanese cuisine and employs a mix of illustrations and photographs. Interest in Japan and Japanese cooking is at an all-time high, but cooking the food at home can still feel daunting to many. With step by step illustrations, this cute and functional The Complete Illustrated Guide to Japanese Cooking gives the best possible overview of the cuisine.
Main title:
The complete illustrated guide to Japanese cooking : techniques, ingredients & recipes / by Sachiyo Harada ; photographs by Pierre Javelle ; illustrations by Yannis Varoutsikos ; translations by Wendy Salters.
Author:
Harada, SachiyoJavelle, Pierre, photographerSalters, Wendy, translatorVaroutsikos, Yannis, illustrator
Imprint:
©2025.Berkeley, CA : Hardie Grant North America, [2025].
Collation:
287 pages : colour illustrations ; 32 cm
Notes:
Includes translation.Includes index.Translation of: Le grand manuel de la cuisine japonaise : comprendre, apprendre & maîtris.
Contents:
EssentialsRecipesIllustrated glossary
ISBN:
9781958417911 (hardback)
Dewey class:
641.5952
Language:
English
Added title:
Subject:
BRN:
525840
More Information:
| Location | Collection | Call number | Status/Desc |
|---|---|---|---|
| St Marys | Nonfiction | 641.5952 COM | Onloan - Due: 22 Jun 2025 |
Find it!
Total copies: 1
Available: 0
Reservations: 1
Place reservation for The complete illustrated guide to Japanese cooking : techniques, ingredients & recipes