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Includes delicious and elegant dishes for formal banquets as well as for smaller meals. This book describes step-by-step and in clear detail, all the special techniques and methods of Japanese cooking you need to master the preparation of each mouth-watering dish. Sections include: Cold platters; Soups; Simmered dishes; Steamed dishes; Deep-fried dishes; Rice dishes; Noodl ...more
Paperback, 104 pages
Published April 1st 1989 by Wei-Chuan Publishing
(first published January 1st 1988)
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