includes more than 100 vegetarian recipes, with easy-to-follow directions and information on techniques, as well as a glossary of Japanese ingredients and utensils. The recipes range from simple, flavorful soups, rice, tofu and soybean dishes, vegetables, salads, pickles, and drinks to elegant vegetarian sushi. All the recipes can be prepared easily in a Western kitchen with no special skills required. This is a cookbook for anyone who loves Japanese food and wants to prepare it at home.
ò Low-fat
ò Low-calorie
ò Healthiest cuisine in the world
ò No dairy products
ò Suitable for vegans and vegetarians
Patricia Richfield, who lived in Japan for several years, is a vegetarian gourmet with a special interest in authentic, traditional Japanese cuisine.
THE CROSSING PRESS FREEDOM, CA
| ISBN: 0-89594-805-2 March 1, 1996 |
| 176 pages | size: 6 x 9 inches |
Natural Foods 
Shipping & Returns
