Experience the simple and elegant culinary delights of Japan, from sushi and tempura to steamed fish and noodles – a guide to ingredients and techniques is followed by 100 recipes, all shown in 600 beautiful and informative photographs.
Emi Kazuko is a Japanese food writer and journalist based in London. She attended the prestigious Tokyo Kaikan Cookery School and is proficient in Japanese, Chinese, French, and Italian cooking.
Emi Kazuko is a Japanese food writer and journalist based in London. She attended the prestigious Tokyo Kaikan Cookery School and is proficient in Japanese, Chinese, French, and Italian cooking.
Anness: Japanese Cooking
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