Masterclass In Japanese Cooking

London, England: Pavilion Books. Fine in Very Good Dust Jacket. 2002. First Printing. Hard Cover. 192 pages: 9.75 x 11.25 in.: 3.6: KB#004844: Dustjacket now protected by a new Brodart Mylar Cover. First Printing, Number Line (2 4 6 8 10 9 7 5 3 1), Scarce, Out Of Print, Book. Dustjacket is slightly rubbed at edges near spine. "This is the first cookbook to feature masterclasses with 20 of the world's foremost Japanese cooks and chefs. A superb volume, featuring 20 step-by-step masterclasses, 120 recipes, and 180 color photos. Imagine having the opportunity to take a course in Japanese cooking - then imagine not just one, but a score of chefs to teach you the art and techniques. Now Emi Kazuko has assembled 20 leading chefs and food experts in Masterclass in Japanese Cooking. Each cook offers you three of their favorite dishes, one of which is selected to be a step-by-step masterclass: Susumu Hatekeyama (Chicken Simmered with Vegetables) , Kentaro (Swordfish Rice Bowl with Honey Shoyu Sauce) , Hiroshi Miura (Steamed Duck with Miso Sauce), What's more, the author has added 60 additional recipes of her own, both simple (Pot-Cooked Udon Noodles) and unusual (Tofu Hotpot with Oyster and Chrysanthemum Leaves), Commentary on Japanese regions and traditions, including the tea ceremony, and an informative look inside the Japanese pantry, completes this superbly designed cookbook. Emi Kazuko is a successful food writer and cookbook author. Born in Tokyo, she attended the Tokyo Kaikan Cookery School. She is the author of five previous cookbooks, including The Book of Japanese Cooking, Japanese Food and Cooking, and Easy Sushi. Superbly designed and illustrated with exquisite photographs by award-winning Gus Filgate, this book is a complete and satisfying cookery course in one volume. ": Photographs .