Japanese cooking
Subtitle: a simple art
By: Shizuo Tsuji, with the assistance of Mary Sutherland ; with an introd. by M. F. K. Fisher.
Contributors: Sutherland, Mary, 1947- joint author.
Edition: 1st ed.
Publisher: Kodansha International Ltd.; distributed in the U.S. by Kodansha International/USA through Harper & Row
Published: 1980
Place of publication: Tokyo; New York; New York
Language: eng
Number of pages: 517
Subjects: Cookery, Japanese
Description: Discusses the essence of Japanese cooking with its balance of texture, colors, and flavors, with over 220 recipes, 510 sketches, and color photographs.
Notes: Includes index.