Japanese Food and Cooking: A timeless cuisine: the traditions, techniques, ingredients and recipes

by Yasuko Fukuoka, Emi Kazuko (Contributor)

This award-winning volume is a comprehensive guide to all aspects of Japanese cuisine, from its history and underlying philosophy to the unique ingredients, methods of preparation and cooking techniques. Over 140 recipes ranging from sushi to teriyaki and tempura show how to make all the well-known Japanese dishes as well as regional varations, and there are 750 step-by-step photographs inspire and explain.

264 pages, Hardcover

First published August 16, 2012