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(*NEW ARRIVAL*) (Japanese) Tomu Egami. Typical Japanese Cooking.


Translated by V.A. Skillman. Illus. with instructive drawings. 10x7", jacket. Revised Edition. Tokyo: Shibata Publishing, 1963.

An instructive cookbook with step-by-step drawings of traditional Japanese dishes like urauchi shiitake (stuffed mushrooms), gizeidtofu (steamed tofu roll), cuttlefish & bamboo shoot salad, and numerous sushi and noodle dishes. Rubbing to upper jacket edges & spine head, else very good and bright.