Hardback. Very Good. ISBN 1580089550 9781580089555 [GB]

Ten Speed Press, Date: 2010-10-19. Hardcover. New. 2010. Ten Speed Press ISBN 1580089550 9781580089555 [US]

Berkeley CA: Ten Speed Press, Date: 2010. First Edition, First Printing. Hardcover. Large, Oblong Octavo; VG-/VG-; green spine with purple and white text; first edition; first printing; dust jacket has only slight wear; cloth exterior shows minimal wear; some rubbing wear to edges; mildly splayed boards; textblock exterior edges clean; frontispiece; interior clean; illustrated; pp 296. 1353328. FP New Rockville Stock. 2010. Ten Speed Press ISBN 1580089550 9781580089555 [US]

Ten Speed Press, Date: 2010-10-19. Hardcover. Used:Good. 2010. Ten Speed Press ISBN 1580089550 9781580089555 [US]

Berkeley, CA USA: Ten Speed Press, Date: 2010. Second-hand hardcover. Andoh, Elizabeth. Kansha: celebrating Japan's vegan & vegetarian traditions. [FIRST EDITION] Ten Speed Press: Berkeley, CA USA 2010. 4to (245x245mm) pict dj, purple bds vii,[1],296pp. (photography by Leigh Beisch) VG/VG- dj sm rep tears 2010. Ten Speed Press ISBN 1580089550 9781580089555 [AU]

ISBN10: 1580089550, ISBN13: 9781580089555, [publisher: Clarkson Potter/Ten Speed Okt 2010] Hardcover Neuware - A celebration of Japan's vegan and vegetarian traditions with 100 vegan recipes.Kansha isan expression of gratitude for nature s gifts and the efforts and ingenuity of those who transform nature s bounty into marvelous food. The spirit of kansha, deeply rooted in Buddhist philosophy and practice, encourages all cooks to prepare nutritionally sound and aesthetically satisfying meals that avoid waste, conserve energy, and preserve our natural resources.In these pages, with kansha as credo, Japan culinary authority Elizabeth Andoh offers more than 100 carefully crafted vegan recipes. She has culled classics from sh jin ry ri, or Buddhist temple cuisine (Creamy Sesame Pudding, Glazed Eel Look-Alike); gathered essentials of macrobiotic cooking (Toasted Hand-Pressed Brown Rice with Hijiki, Robust Miso); selected dishes rooted in history (Skillet-Scrambled Tofu with Leafy Greens, Pungent Pickles); and included inventive modern fare (Eggplant Sushi, T fu-T fu Burgers). Decades of living immersed in Japanese culture and years of culinary training have given Andoh a unique platform from which to teach. She explains basic cutting techniques, cooking methods, and equipment that will help you enhance flavor, eliminate waste, and speed meal preparation. Then she demystifies ingredients that are staples in Japanese pantries that will boost your kitchen repertoire ...
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ISBN10: 1580089550, ISBN13: 9781580089555, [publisher: Clarkson Potter/Ten Speed] Softcover ELIZABETH ANDOH is the American authority on Japanese cuisine. She has made Japan her home since 1967 and divides her time between Tokyo and Osaka, directing a culinary program called A Taste of Culture. Her book Washoku won the 2006 IACP Jane Grigso.
[Greven, Germany] [Publication Year: 2010]
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ISBN10: 1580089550, ISBN13: 9781580089555, [publisher: Clarkson Potter/Ten Speed Okt 2010] Hardcover Neuware - A celebration of Japan's vegan and vegetarian traditions with 100 vegan recipes.Kansha isan expression of gratitude for nature s gifts and the efforts and ingenuity of those who transform nature s bounty into marvelous food. The spirit of kansha, deeply rooted in Buddhist philosophy and practice, encourages all cooks to prepare nutritionally sound and aesthetically satisfying meals that avoid waste, conserve energy, and preserve our natural resources.In these pages, with kansha as credo, Japan culinary authority Elizabeth Andoh offers more than 100 carefully crafted vegan recipes. She has culled classics from sh jin ry ri, or Buddhist temple cuisine (Creamy Sesame Pudding, Glazed Eel Look-Alike); gathered essentials of macrobiotic cooking (Toasted Hand-Pressed Brown Rice with Hijiki, Robust Miso); selected dishes rooted in history (Skillet-Scrambled Tofu with Leafy Greens, Pungent Pickles); and included inventive modern fare (Eggplant Sushi, T fu-T fu Burgers). Decades of living immersed in Japanese culture and years of culinary training have given Andoh a unique platform from which to teach. She explains basic cutting techniques, cooking methods, and equipment that will help you enhance flavor, eliminate waste, and speed meal preparation. Then she demystifies ingredients that are staples in Japanese pantries that will boost your kitchen repertoire ...
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Ten Speed Press 2010 Hard cover New Num Pages: 304 pages, 40 4-Colour Photographs. BIC Classification: 1FPJ; WBJ; WBN. Category: (G) General (US: Trade). Dimension: 247 x 248 x 30. Weight in Grams: 1400. 2010. First Edition. Hardcover.....We ship daily from our Bookshop.