Japanese Cuisine (Wei-Chuan's Cookbook) by Chen Shiu-Lee
Publ: Wei-Chuan Publishing (04 1989) | 104 pages | PDF | English | ISBN-10: 0941676196 | 12 MB
Noted for its light, subtly contrasted sweet and sour flavor, Japanese Cuisine showcases a selection of Japan's best loved dishes. Featured are delicious and elegant recipes for a party of two to a banquet feast: Broiled Fresh Eel, Fried Pork Cutlet, Seafood Tempura, assorted sushi and sashimi, udon noodles, and egg dishes. Photographs illustrate preparation steps fully. Included 71 recipes and is bilingual in English and Chinese.

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