Kaede hanae (28 risultati)

Condizione: Very Good. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Hardcover. Condizione: New. Condizione sovraccoperta: New. New. Pristine, unmarked. 80 recipes, 300 step-by-step photographs. // Shipped carefully packed in a sturdy box.

hardcover. Condizione: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority.

Hardcover. Condizione: Good. No Jacket. Former library book; Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.

Hardcover. Condizione: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.

Hardcover. Condizione: Good. No Jacket. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.

Hardcover. Condizione: Very Good. Condizione sovraccoperta: Very Good. A nice hardcover with a crisp dust jacket, a tight binding and an unmarked text. From a private smoke free collection. Shipping within 24 hours, tracking number and delivery Confirmation.

Paperback. Condizione: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Condizione: New.

Condizione: As New. Unread book in perfect condition.

Paperback. Condizione: New. Paperback Edition. In Japanese Home Cooking, the techniques and ingredients of Japanese cuisine are explained clearly, thanks in great part to the many step-by-step photos. It omits nothing, from cooking rice to dressing a Japanese table. The book is the ideal guide for cooks new to Japanese cuisine, as well as those with experience. Features include: Japan's approach to food; Step-by-step photographs for all recipes that require more than the most basic skills; Final dish presentation; Technique and important detail, such as slicing fish and vegetables in the traditional Japanese manner; Dashi stock base, symbol of Japanese cooking; Notes on the history of Japanese regional cooking and the influence of foreigners; The Japanese table. Japanese Home Cooking has six sections with more than 90 recipes plus variations for everyday dishes and for gourmet cuisine for special occasions. Examples of the recipes are: Starters: Cucumber and wakame Sunomono; Prawns with pickled egg and kimi-zu; Bowls and Soups: Red miso soup with clams asa ri; Clear soup dumpling and crab wakame; Vegetables and Tofu: Pumpkin in chicken broth soboro; Seaweed hijiki; Sweet daikon with miso; Fried and Grilled: Teriyaki salmon; Breaded shrimp tonkatsu; Tamago-yaki omelette; Rice and Noodles: Rice with five favors; Asa-zuke of cabbage, cucumber, carrots and Brussels sprouts; Yakisoba fried noodles; Sweets: Soy milk creme caramel; Hortensia cake; Ukishima (floatingisland). For hard-to-find ingredients, the book includes a resource section and tips on generally available substitutions.…

Paperback. Condizione: New. Paperback Edition. In Japanese Home Cooking, the techniques and ingredients of Japanese cuisine are explained clearly, thanks in great part to the many step-by-step photos. It omits nothing, from cooking rice to dressing a Japanese table. The book is the ideal guide for cooks new to Japanese cuisine, as well as those with experience. Features include: Japan's approach to food; Step-by-step photographs for all recipes that require more than the most basic skills; Final dish presentation; Technique and important detail, such as slicing fish and vegetables in the traditional Japanese manner; Dashi stock base, symbol of Japanese cooking; Notes on the history of Japanese regional cooking and the influence of foreigners; The Japanese table. Japanese Home Cooking has six sections with more than 90 recipes plus variations for everyday dishes and for gourmet cuisine for special occasions. Examples of the recipes are: Starters: Cucumber and wakame Sunomono; Prawns with pickled egg and kimi-zu; Bowls and Soups: Red miso soup with clams asa ri; Clear soup dumpling and crab wakame; Vegetables and Tofu: Pumpkin in chicken broth soboro; Seaweed hijiki; Sweet daikon with miso; Fried and Grilled: Teriyaki salmon; Breaded shrimp tonkatsu; Tamago-yaki omelette; Rice and Noodles: Rice with five favors; Asa-zuke of cabbage, cucumber, carrots and Brussels sprouts; Yakisoba fried noodles; Sweets: Soy milk creme caramel; Hortensia cake; Ukishima (floatingisland). For hard-to-find ingredients, the book includes a resource section and tips on generally available substitutions.…

Paperback. Condizione: New.

Condizione: New.

Condizione: As New. Unread book in perfect condition.

Paperback. Condizione: Brand New. 280 pages. 10.50x8.50x0.75 inches. In Stock.

Condizione: New. In English.

Paperback. Condizione: Brand New. 280 pages. 10.50x8.50x0.75 inches. In Stock.

Condizione: New.

Couverture rigide. Condizione: Très bon. ANNABELLE SCHACHMES (illustratore).

Condizione: New. An illustrated guide to the techniques and ingredients of Japanese cuisine, from cooking rice to dressing a Japanese table.&Uumlber den Autor Born in Japan, Chihiro Masui is the author of more than 20 cookbooks published in Japan.

Paperback. Condizione: New. Paperback Edition. In Japanese Home Cooking, the techniques and ingredients of Japanese cuisine are explained clearly, thanks in great part to the many step-by-step photos. It omits nothing, from cooking rice to dressing a Japanese table. The book is the ideal guide for cooks new to Japanese cuisine, as well as those with experience. Features include: Japan's approach to food; Step-by-step photographs for all recipes that require more than the most basic skills; Final dish presentation; Technique and important detail, such as slicing fish and vegetables in the traditional Japanese manner; Dashi stock base, symbol of Japanese cooking; Notes on the history of Japanese regional cooking and the influence of foreigners; The Japanese table. Japanese Home Cooking has six sections with more than 90 recipes plus variations for everyday dishes and for gourmet cuisine for special occasions. Examples of the recipes are: Starters: Cucumber and wakame Sunomono; Prawns with pickled egg and kimi-zu; Bowls and Soups: Red miso soup with clams asa ri; Clear soup dumpling and crab wakame; Vegetables and Tofu: Pumpkin in chicken broth soboro; Seaweed hijiki; Sweet daikon with miso; Fried and Grilled: Teriyaki salmon; Breaded shrimp tonkatsu; Tamago-yaki omelette; Rice and Noodles: Rice with five favors; Asa-zuke of cabbage, cucumber, carrots and Brussels sprouts; Yakisoba fried noodles; Sweets: Soy milk creme caramel; Hortensia cake; Ukishima (floatingisland). For hard-to-find ingredients, the book includes a resource section and tips on generally available substitutions.…

Paperback. Condizione: New. Paperback Edition. In Japanese Home Cooking, the techniques and ingredients of Japanese cuisine are explained clearly, thanks in great part to the many step-by-step photos. It omits nothing, from cooking rice to dressing a Japanese table. The book is the ideal guide for cooks new to Japanese cuisine, as well as those with experience. Features include: Japan's approach to food; Step-by-step photographs for all recipes that require more than the most basic skills; Final dish presentation; Technique and important detail, such as slicing fish and vegetables in the traditional Japanese manner; Dashi stock base, symbol of Japanese cooking; Notes on the history of Japanese regional cooking and the influence of foreigners; The Japanese table. Japanese Home Cooking has six sections with more than 90 recipes plus variations for everyday dishes and for gourmet cuisine for special occasions. Examples of the recipes are: Starters: Cucumber and wakame Sunomono; Prawns with pickled egg and kimi-zu; Bowls and Soups: Red miso soup with clams asa ri; Clear soup dumpling and crab wakame; Vegetables and Tofu: Pumpkin in chicken broth soboro; Seaweed hijiki; Sweet daikon with miso; Fried and Grilled: Teriyaki salmon; Breaded shrimp tonkatsu; Tamago-yaki omelette; Rice and Noodles: Rice with five favors; Asa-zuke of cabbage, cucumber, carrots and Brussels sprouts; Yakisoba fried noodles; Sweets: Soy milk creme caramel; Hortensia cake; Ukishima (floatingisland). For hard-to-find ingredients, the book includes a resource section and tips on generally available substitutions.…

Condizione: fine. vendeur professionnel. envoi soigne en 24/48h. le livre peut presenter de tres legers signes d'usure, petites rayures ou imperfections esthetiques.

Condizione: Comme neuf. Merci, votre achat aide à financer des programmes de lutte contre l'illettrisme.

Condizione: Bon. Merci, votre achat aide à financer des programmes de lutte contre l'illettrisme.

Couverture rigide. Condizione: bon. RO40279307: . In-4. Relié. Bon état, Couv. convenable, Dos satisfaisant, Intérieur frais. 278 pages augmentées de nombreuses photos en couleurs, dans et hors texte. . . . Classification Dewey : 641.5-Cuisine, art culinaire.

Gründ. In-4, 280pp, reliure cartonnage éditeur - photographies en couleur d'Annabelle Schachmes - qq marques et griffures aux cartonnage, un coin légèrement usé, sinon bon état.