Contemporary and Traditional Japanese Cooking
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Contemporary and Traditional Japanese Cooking by Miyoko Mishimoto Schinner
Japanese and vegetarian food expert Miyokko Mishimoto Schinner presents traditional Japanese dishes and regional specialities from Kyushu in the south to Hokkaido in the north. She draws from the tradition of vegetarian cooking in Buddhist temples, as well as the vegetable-based dishes found in traditional Japanese cuisine. For dishes usually prepared with meat, fish or fowl, Miyoko has created innovative substitutes utilizing vegetarian foods like tofu and seitan, to create recipes suitable for vegans.| SKU | Unavailable |
| ISBN 13 | 9781570670725 |
| ISBN 10 | 1570670722 |
| Title | Contemporary and Traditional Japanese Cooking |
| Author | Miyoko Mishimoto Schinner |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | Book Publishing Company |
| Year published | 1999-01-01 |
| Number of pages | 144 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |