Cooking the Japanese Way
Completely revised and updated, the Easy Menu Ethnic Cookbooks series serves up tantalizing recipes for countless dishes. Seasoned with vibrant, color photographs and easy, step-by-step directions, many of the recipes are low in fat and call for ingredients you may already have at home. Also included are new vegetarian recipes, complete menu suggestions, and an expanded cultural section highlighting each country or region's people, customs, holidays--and of course, food. Supports the national curriculum standards Culture; People, Places, and Environments; Production, Distribution, and Consumption; and Global Connections as outlined by the National Council for the Social Studies.
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Americans baking pan bamboo basic clear soup bean paste beef BettyLou Folley boil bomb broccoli broiled broth called chicken chopped chopsticks Christine Kramer civilians cold water color crabmeat cucumbers dashinomoto defense workers delicious dipping sauce dishes Drain dried eating eggdrop F F F factory families fish flavor garnish German ginger root green Japanese tea grill heat Herman Kramer holidays and festivals home front ingredients Japan Japanese cooking Japanese meal katsuobushi konbu kushiyaki Lee Saunders lemon Matsuri meat military minutes Cooking minutes Serves miso mochi mushrooms nabemono National noodles Obon ohitashi ozoni Pearl Harbor pieces Preparation radio ramen recipes rice cakes rice vinegar rinse Roosevelt salt saucepan says scallions seafood servicemen sesame seeds ships shrimp simmer skewers sliced small bowls soldiers soy sauce soybeans spinach sugar sunomono Sylvia Choate taste tbsp tofu troops United V-J Day veterans Victory war bonds women