Shizuo Tsuji Knihy

By the proprietor of Japan's largest professional cooking school, this volumexplores ingredients, utensils, techniques, food history and table etiquette.t contains over 220 recipes.

Over 100 of these favorite recipes from the authors. Each recipes is explained with photos & step-by-step instructions on a large one- or two-page spread. The results are arranged by Japan's top food photographer, Toshikatsu Saeki--giving cooks a feeling for the Japanese art of food arranging, too. All recipes include calorie counts. They also show how to combine recipes in classic Japanese "lunchbox" style, for picnics or for new multiple-dish ideas for lunch & dinner at home.