The Art of Japanese Cookery

The Art of Japanese Cookery by Masaru Doi. Published by Shibata Publishing Co, Tokyo, Japan, 1962. 1st Stated Edition. Hardbound, No DJ. Size 8vo. Condition: VG. Black scorch marks on back, side content edge and inside front cover. Content not affected, in excellent condition. Illustrated with drawings and color photographs. Contents inlude: Tempura; Agemono (Fried Foods); Chawan-Mushi (Egg Custards); Mushi-mono (Steamed Dishes); Kama-Meshi; Kawari-gohan (Rice Cooked with Indredients); Onigiri and Chazuke; Sushi; Sashimi; Sukiyaki; Boiled Foods; Mizutaki; Nabe-mono Dishes; Barbecue, Japanese Styled; Yaki-mono (Broiled Foods) Udon-Suki; Noodle Dishes; Egg Dishes; Suno-mono and '-mono; O-tsumami (Appetizers); Shirumono (Soup); Tsukemon (Pickles); and Cakes. Includes lessons in table manners: how to use chopsticks, how to set a Japanese Dinner table, Japanese table wares; and how to eat a Japanese Dinner. 110 Pgs. Description text copyright 2007 www.BooksForComfort.com. Item ID 14229.