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The Japanese Kitchen: 250 Recipes in a Traditional Spirit,New
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A comprehensive introductory guide to Japanese cuisine takes readers inside the Japanese kitchen, featuring 250 recipes to get started cooking the traditional Japanese way.
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
- Q: What type of cuisine does 'The Japanese Kitchen' focus on? A: The book focuses on Japanese cuisine, offering a comprehensive introduction to traditional cooking methods and recipes.
- Q: How many recipes are included in 'The Japanese Kitchen'? A: There are 250 recipes included in 'The Japanese Kitchen', designed to help readers start cooking Japanese dishes.
- Q: What is the condition of the book? A: The book is listed as 'Used Book in Good Condition', indicating it has been previously owned but is still in satisfactory shape.
- Q: Who is the author of 'The Japanese Kitchen'? A: The author of 'The Japanese Kitchen' is Hiroko Shimbo, who is known for her expertise in Japanese cooking.
- Q: What is the binding type of this book? A: The book is hardcover, providing durability and a premium feel for readers.
- Q: When was 'The Japanese Kitchen' published? A: The book was published on January 1, 2001.
- Q: How many pages does 'The Japanese Kitchen' have? A: The book contains 137 pages, making it a concise yet informative guide to Japanese cooking.
- Q: Is there a release date for this book? A: There is no specific release date provided for 'The Japanese Kitchen', as it was published in 2001.
- Q: What makes 'The Japanese Kitchen' suitable for beginners? A: The book is designed as a comprehensive introductory guide, making it suitable for beginners who want to learn traditional Japanese cooking.
- Q: Are there any specific materials mentioned for this book? A: There are no specific materials mentioned for 'The Japanese Kitchen', but it features a hardcover binding that enhances its quality.