ISBN10: 1580089550, ISBN13: 9781580089555, [publisher: Ten Speed Press] Hardcover In Used Condition
[Austin, TX, U.S.A.] [Publication Year: 2010]

ISBN10: 1580089550, ISBN13: 9781580089555, [publisher: Ten Speed Press] Hardcover Buy with confidence! Book is in new, never-used condition
[Amherst, NY, U.S.A.] [Publication Year: 2010]

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: Random House USA Inc] Hardcover 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. . . . . Books ship from the US and Ireland.
[Olney, MD, U.S.A.] [Publication Year: 2010]

ISBN10: 1580089550, ISBN13: 9781580089555, [publisher: Penguin Random House] Unread copy in mint condition
[Avenel, NJ, U.S.A.]

Clarkson Potter/Ten Speed 10/19/2010 12: 00: 00 AM Hardcover PLEASE NOTE, WE DO NOT SHIP TO DENMARK. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK.

Random House , pp. vii + 296 Index. Hardback. New. Random House ISBN 1580089550 9781580089555 [US]

ISBN10: 1580089550, ISBN13: 9781580089555, [publisher: Ten Speed Press] Hardcover Book is in NEW condition. Satisfaction Guaranteed! Fast Customer Service!!
[Suffolk, United Kingdom] [Publication Year: 2010]
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ISBN10: 1580089550, ISBN13: 9781580089555, [publisher: Ten Speed Press] Hardcover
[Castle Donington, DERBY, United Kingdom] [Publication Year: 2010]
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ISBN10: 1580089550, ISBN13: 9781580089555, [publisher: Random House USA Inc, Berkeley] Hardcover Hardcover. Celebrating Japan's Vegan and Vegetarian TraditionsA 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 shojin ryori, 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, Tofu-Tofu 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 ...
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ISBN10: 1580089550, ISBN13: 9781580089555, [publisher: Random House USA Inc, Berkeley] Hardcover Hardcover. Celebrating Japan's Vegan and Vegetarian TraditionsA 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 shojin ryori, 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, Tofu-Tofu 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 ...
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