Jih-pen liao li / Japanese cuisine / author, Chen Shiu-Lee ; English translator, Karen S. Chung

Includes delicious and elegant dishes for formal banquets as well as for smaller meals. This book describes step-by-step and in clear detail, all the special techniques and methods of Japanese cooking you need to master the preparation of each mouth-watering dish. Sections include: Cold platters; Soups; Simmered dishes; Steamed dishes; Deep-fried dishes; Rice dishes; Noodle dishes.

following The Phenomenal Success Of Its Chinese Cuisine Cookbooks, Taiwan's World-famous Wei-chuan Cooking School Is Expanding To Cover Cuisines From All Over The World. Almost All Recipes Are Complemented By Full Color Photographs. Each Recipe Is Written Simply With Easy-to-follow Instructions And Precisely Measured Ingredients. Wei-chuan Is Committed To The Authenticity Of Its Recipes.