Story by Tetsu Kariya, Art by Akira Hanasaki
A la Carte
Japanese Cuisine introduces us to the fundamental ingredients--rice, sashimi, green tea, and dashi (cooking stock)--that constitute the soul of the Japanese kitchen. In each story we learn about the proper preparation and presentation of different dishes, as well as their history and cultural significance. The result is a moveable feast of a book, as informative as it is engaging.
Release Date: 01/20/2009
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Release Date: 08/01/2011
Digital Edition also Available
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