Recipies: The Cooking of Japan

A Time Life book published by Time, Inc., 1969 in a Foods of the World series.

Sections include: Dashi and Owanrui - Stocks and Soups; Bento and Zensai - Picnic Food and Hors d'Oeuvre; Aemono and Sunomono - Mixed Foods and Vinegared Salads; Sashimi - Slice Raw Fish; sushi - Vinegared Rice Dishes; Goha - rice; Menrui - Noodles; Agemono - Fried Foods; Nimono - Foods Cooked in Seasoned Liquids; Nabemono - One-Pot Cookery; Yakimono - Broiled Foods; Mushimono - Steamed Foods. In addition there is an Appendix on using the Japanese recipes.

Spiral bound, with cardboard covers, 6 x 9 inches, 120 pages.

Crease down center of front cover. Covers rubbed, corners worn, otherwise good condition.

Under 1 lb.