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Language: en
Pages: 0
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Type: BOOK - Published: 2009 - Publisher:
The history of haute cuisine in Japan, with an emphasis on dashi and umami. Heston Blumenthal and other chefs contribute their dashi recipes.
Language: en
Pages: 282
Pages: 282
Type: BOOK - Published: 2014-04-22 - Publisher: Columbia University Press
In the West, we have identified only four basic tastesÑsour, sweet, salty, and bitterÑthat, through skillful combination and technique, create delicious foods
Language: en
Pages: 306
Pages: 306
Type: BOOK - Published: 2019-11-19 - Publisher: Shambhala Publications
“A beautifully photographed . . . introduction to Japanese cuisine.” —New York Times “A treasure trove for . . . Japanese recipes.” —Epicurious “H
Language: en
Pages: 0
Pages: 0
Type: BOOK - Published: 2014 - Publisher:
Highly qualified food and nutrition scientists combine with some of the world's greatest chefs to produce this superbly illustrated revelation of the mysterious
Language: en
Pages: 330
Pages: 330
Type: BOOK - Published: 2015-10-27 - Publisher: Ten Speed Press
A beautiful and lavishly photographed cookbook focused on authentic Japanese clay-pot cooking, showcasing beloved recipes and updates on classics, with backgrou
