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Books: Cooking by Cuisine -> Cooking Japanese
A Dictionary of Japanese Food: Ingredients and Culture
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by:
Hosking, Richard
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Publisher:
Tuttle Publishing
Published: January 1, 1997
ISBN: 0804820422
Format:Paperback
Pages:239
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Book Description
Saveur
"Contains all the scientific information one might need, plus lots of relevant drawings."
Language Notes
Text: English, Japanese
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