(Japanese) Jon Spayde. Japanese Cooking: A Complete Guide to the Simple and Elegant Art of Japanese Cuisine

Illus. with color photographs. 10.5x7.25", jacket. First Edition. Secaucus, NJ: Chartwell Books, [1984].

This beautifully photographed volume Introduces Japanese cooking utensils, ingredients, and techniques, and offers recipes for soups, salads, rice, and main dishes from each region of the country. 

Near fine.

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