Japan by Victoria Wise
Japanese food is well-suited to vegetarian e ating - its use of animal products is always restrained and its lends itself easily to meatless substitutions. This book is part of a series of cookbooks introducing vegetarian rec ipes from around the world. '
Victoria Wise, once a doctoral student in philosophy, cooked the first meal at the famed Chez Panisse Restaurant in Berkeley, California, in 1971. In 1973, she opened Pig-by-the-Tail, a charcuterie that helped define Berkeley's Gourmet Ghetto as the epicenter of culinary innovation and redefine the notion of deli in America. Twelve years later, she sold Pig-by-the-Tail to pursue her other passions--writing, gardening, and developing fresh home cooking recipes for her books--while she raised her son. She has written for the Los Angeles Times Syndicate, Williams-Sonoma Taste, and Food & Wine and has published thirteen books on cooking and gardening. Her first book, American Charcuterie: Recipes from Pig-by-the-Tail, was nominated for the James Beard Cookbook of the Year award in 1986. Victoria resides in Oakland, California.
| SKU | Nicht verfügbar |
| ISBN 13 | 9780811815659 |
| ISBN 10 | 081181565X |
| Titel | Japan |
| Autor | Victoria Wise |
| Serie | Vegetarian Table S |
| Buchzustand | Nicht verfügbar |
| Bindungsart | Hardback |
| Verlag | Chronicle Books |
| Erscheinungsjahr | 1998-05-01 |
| Seitenanzahl | 156 |
| Hinweis auf dem Einband | Die Abbildung des Buches dient nur Illustrationszwecken, die tatsächliche Bindung, das Cover und die Auflage können sich davon unterscheiden. |
| Hinweis | Nicht verfügbar |