日本料理 - Riben Liao LiBook - 1988
Includes delicious and elegant dishes for formal banquets as well as for smaller meals. This book describes step-by-step and in clear detail, all the special techniques and methods of Japanese cooking you need to master the preparation of each mouth-watering dish. Sections include: Cold platters; Soups; Simmered dishes; Steamed dishes; Deep-fried dishes; Rice dishes; Noodle dishes.
Publisher: Taibei Shi : Wei quan chu ban she ; Monterey Park, CA, U.S.A. : Meiguo zong jing xiao Wei-chuan's cooking, 1988
Branch Call Number: CHINESE 641.5952 CHEN, XIULI 1988
Characteristics: 103 pages : color illustrations ; 26 cm
Additional Contributors (Original Script): 史嘉琳
Alternative Title: Japanese cuisine