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Enjoy rice and other grains everyday with more than 70 deliciously innovative recipes that showcase and celebrate these versatile and nourishing foods
A fascinating cookbook for when you're stuck with a glut
as well as intriguing new ingredients and global techniques
Eastern Africa’s aromatic curries
Shunju: New Japanese Cuisine (Takashi Sugimoto & Marcia Iwatate) 1960'S Enjoy rice and other grainsThis innovative Japanese cookbook takes you on a tour of the restaurants and philosophy at the forefront of the Japanese cooking revolution. Just as Alice Waters changed the way Americans thought about food, Takashi Sugimoto has revolutionized the act of dining in Japan. Shunju: New Japanese Cuisine brings you the experience of dining at Tokyo's most innovative and exciting restaurants: Shunju. Everything about these restaurants is uniquetheir design,
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