Japanese Cuisine (Wei-Chuan's Cookbook) by Chen Shiu-Lee
Publ: Wei-Chuan Publishing (04 1989) | 104 pages | PDF | English | ISBN-10: 0941676196 | 12 MB
Publ: Wei-Chuan Publishing (04 1989) | 104 pages | PDF | English | ISBN-10: 0941676196 | 12 MB
Noted for its light, subtly contrasted sweet and sour flavor, Japanese Cuisine showcases a selection of Japan's best loved dishes. Featured are delicious and elegant recipes for a party of two to a banquet feast: Broiled Fresh Eel, Fried Pork Cutlet, Seafood Tempura, assorted sushi and sashimi, udon noodles, and egg dishes.
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