The Essence of Japanese Cuisine by Jeanne Jacob, Michael Ashkenazi

The Essence of Japanese Cuisine

Jeanne Jacob, Michael Ashkenazi

288 pages first pub 1998 (editions)

nonfiction informative relaxing medium-paced
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"It was a most exquisite repast, a veritable feast of the senses." Such is the fond memory of Michael Ashkenazi and Jeanne Jacob of a late summer meal in Japan which in every taste, texture, and aesthetic detail signaled the turning of the season....

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