Japanese Cooking
The Traditions, Techniques, Ingredients and Recipes
Published on 1. October 2009
Book
Hardback
256 pages
978-1-57215-533-6 (ISBN)
More details
Language
English
Product notice
sewn/stitched
Cloth over boards
With dust jacket
Illustrations
Frontispiece; Illustrations, color
Dimensions
Height: 297 mm
Width: 236 mm
Thickness: 25 mm
Weight
1633 gr
ISBN-13
978-1-57215-533-6 (9781572155336)
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Schweitzer Classification