The Cooking Of Japan

by Rafael Steinberg

Two-book The Cooking of Japan Includes hardbound book, with the history of Japanese cooking, and a spiral-bound book of Japanese recipes

Genres: Cookbooks, Cooking, Food, Nonfiction

208 pages, Hardcover

First published June 1, 1969

Reviews

[J Grimsey · Rating 4 out of 5]

I don't think I shall be cooking too many meals from this book but it it facinating to see the changes from the late sixties to now.

[Sabrina Robinson]

Dated, but good background on Japanese cuisine and culture. Not a ton of recipes, but enough to get a picture of the diet.

[Yee-Ning · Rating 5 out of 5]

TIME's series of cookbooks blend a nice mix of history, recipes, and pictures.