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to name just a few dishes in this indispensable collection
a deeply knit community
sukiyaki stroganoff
"This book is full of real charm
(Japanese) Tomi Egami. Typical Japanese Cooking. Escoffier to name just a fewTranslated by V. A. Skillman. Illus. with instructive drawings. 10x7", silver cloth. Revised Edition. Tokyo: Shibata Publishing, 1961. An instructive cookbook with step by step drawings of traditional Japanese dishes like urauchi shiitake (stuffed mushrooms), gizeidtofu (steamed tofu roll), cuttlefish & bamboo shoot salad, and numerous sushi and noodle dishes. Fine. (73)
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