Title: easy to follow
Review: because the book is organized by cooking techniques, one can easily prepare a course meal.even explains the rules for proper serving order by cooking techniques.for example: ichiju san sai = one soup, followed by three course.or ichiju go sai = one soup followed by five course.contains recipes, conversion chart for us=japanese measurements, illustrations (fish breakdown, veg cuts, equipment, ect.)its a textbook for anyone interested in japanese cuisine.
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