Japanese Cooking Contemporary & Traditional: Simple, Delicious and Vegan

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Japanese and vegetarian food expert Miyoko Nishimoto Schinner presents traditional dishes and regional specialties from Kyusju in the south to Hokkaido in the north. She draws from a long tradition of vegetarian cooking in Buddhist temples, as well as an abundance of vegetable- and legume-based dishes that can be found in traditional Japanese cuisine. For those dishes that are usually prepared with meat, fish, or fowl, Miyoko has created innovative substitutes utilizing tofu, seitan, and other vegetarian foods to create ...

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Japanese Cooking Contemporary & Traditional: Simple, Delicious and Vegan
1999, Book Publishing Company (TN)

ISBN-13: 9781570670725

Trade paperback

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