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Book Categories |
| Foreword | 4 | |
| The shunju way | 6 | |
| The seasonal kitchen | 30 | |
| Spring | 34 | |
| Summer | 90 | |
| Autumn | 142 | |
| Winter | 192 | |
| Appendices | 242 | |
| Step by step preparation techniques | ||
| Glossary of ingredients | ||
| Mail-order sources of ingredients | ||
| Acknowledgments | ||
| Chefs |
| Price | Condition | Delivery | Seller | Action |
| $99.99 | Digital |
| WonderClub |
Will Farrell
reviewed Shunju: New Japanese Cuisine on December 30, 2010 Shunju: New Japanese Cuisine
The recipes, though complex, were fantastic! I loved the food photography, and all of the angles and lighting made all of the textures look so crisp and inviting...and appetizing! To cooks who love Japanese cuisine with a challenge, I would greatly recommend this.
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Add Shunju: New Japanese Cuisine, Shunju: New Japanese Cuisine takes you on a tour of the restaurants and philosophy at the forefront of Japan's cooking revolution. Just as Alice Waters changed the way Americans thought about food, Takashi Sugimoto has revolutionized the act of din, Shunju: New Japanese Cuisine to the inventory that you are selling on WonderClubX
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Add Shunju: New Japanese Cuisine, Shunju: New Japanese Cuisine takes you on a tour of the restaurants and philosophy at the forefront of Japan's cooking revolution. Just as Alice Waters changed the way Americans thought about food, Takashi Sugimoto has revolutionized the act of din, Shunju: New Japanese Cuisine to your collection on WonderClub |