内容説明
世界中で読まれ続ける日本料理のバイブル。
目次
1(The Japanese Meal;Ingredients;Utensils;Knives;Selecting and Cutting Fish,Chicken,and Vegetables ほか)
2(Soups―Suimono and Shirumono;Sashimi;Grilled and Pan‐Fried Dishes―Yakimono;Steamed Dishes―Mushimono;Simmered Dishes―Nimono ほか)
APPENDICES