A Kitchen Handbook: Japanese Cooking

Ingredients, Equipment, Techniques and the 100 Greatest Japanese Recipes, Step-by-Step.

This comprehensive and beautiful guide won the World Cookbook prize as the best book on an Asian subject when first published in hardback in 2001. It covers all aspects of Japanese cuisine, from its history and underlying philosophy to its unique ingredients, methods of preparation and cooking techniques.

Over 100 recipes show how to make all the well-known Japanese dishes, as well as regional specialities. Each of the recipes is presented with clear step-by-step instructions and stunning photographs.