[PDF.60xl] The Folk Art of Japanese Country Cooking: A Traditional Diet for Today's World

The Folk Art of Japanese Country Cooking: A Traditional Diet for Today's World

[PDF.jn79] The Folk Art of Japanese Country Cooking: A Traditional Diet for Today's World

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 | #550189 in Books |  1993-01-14 |  1993-01-14 | Original language:English | PDF # 1 |  9.95 x.70 x7.95l,1.53 | Binding: Perfect Paperback | 288 pages

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||10 of 10 people found the following review helpful.| Two great books in one!|By Christopher Tricarick|I love this cookbook, and, unlike several other cookbooks which I also love but don't use very often, I use it all the time.

The first half or third of the book is a long essay on the eating of traditional working people--farmers and fishermen--in Japan. By the time you finish it, the whole domestic economy, the nat|About the Author|Gaku Homma, founder and chief instructor of Nippon Kan Aikido and Cultural Center in Denver, Colorado, is owner and head chef of Denver's highly acclaimed Domo restaurant. His experiences as Aikido instructor combined with his talents as a chef

Those who love Japanese food know there is more to it than sukiyaki, tempura, and sushi. A variety of miso-based soups, one-pot cooking (nabemono), and vegetable side dishes with sweet vinegar dressing (sunomono) are just a few of the traditional dishes that are attracting many interested in Asian cooking. Homma presents an intriguing mixture of Japanese country cooking, folk tradition, and memories of growing up in Japan. Cooking methods include techniques...

You can specify the type of files you want, for your gadget.The Folk Art of Japanese Country Cooking: A Traditional Diet for Today's World   |  Gaku Homma. A good, fresh read, highly recommended.

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