Japanese Home Cooking - Masui, Chihiro; Kaede, Hanae
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An illustrated guide to the techniques and ingredients of Japanese cuisine, from cooking rice to dressing a Japanese table.

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Produktbeschreibung
An illustrated guide to the techniques and ingredients of Japanese cuisine, from cooking rice to dressing a Japanese table.
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Autorenporträt
Born in Japan, Chihiro Masui is the author of more than 20 cookbooks published in Japan and France. Hanaé Kaédé has worked as a pastry chef in Michelin-starred restaurants. She returned to Japan to obtain a diploma in Japanese cuisine. Annabelle Schachmes is a food journalist for the French daily newspaper France Soir. As a photographer, she has worked for various culinary publications and chefs' books.