Editorial Reviews:
Review
Here is a book which fully describes five typical Japanese dishes: "shabushabu", "sukiyaki", "tempura", "teppan yaki" and "teriyaki". It contains descriptions of ingredients and their preparation as well as instructions and 600 illustrations demonstrating a step-by-step process. It can be safely said that this is the very book which embodies our motto: "Ouick & Easy". -- Book Description.
About the Author
Yukiko Moriyama graduated from Japan Women's University in Tokyo with a degree in Home Economics and currently teaches cooking classes in Seattle, Washington, USA. As a member of the International Association of Culinary Professionals, Yukiko makes frequent trips to Japan and other parts of Asia to enrich her knowledge of the latest Asian cuisine.
Product Features:
Publisher: Japan Publications Trading Co; 2nd Print edition (November 1, 1989)
Language: English
Product Dimensions: 10.2 x 7.4 x 0.7 inches
Paperback: 120 pages