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The Complete Book of Japanese Cooking


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Table of Contents

Foreword Introduction Menus 1.Appetizers 2.Soups 3.Rice, Noodles and Sushi 4.Fish and Shellfish, Sashimi and Tempura 5.One-Pot Dishes 6.Meats and Poultry 7.Vegetables, Salads and Bean Curd Dishes 8.Eggs 9.Pickles 10.Desserts, Snacks and Beverages 11.New Year Dishes Glossary Index

About the Author

Elisabeth Lambert Ortiz is the author of the prize-winning The Complete Book of Mexican Cooking and other ethnic cookbooks. She traveled all over the world with her husband, researching cookbooks while he worked as a diplomat for the U.N. Mitsuko Endo, born in Japan, now lives in New York City. A gourmet Japanese cook, she lent both her knowledge of Japanese cuisine and her own extensive collection of authentic recipes to this book.

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