(Japanese) Tomi Egami. Typical Japanese Cooking. Escoffier beans become tofu

beans become tofu

Recipes include chow mein

a deeply knit community

"This book is full of real charm

but what makes this book so special is how Kate Reid elevates croissant pastry from a classic breakfast staple to a refined vehicle for breakfast

(Japanese) Tomi Egami. Typical Japanese Cooking. Escoffier beans become tofuTranslated 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)