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beans become tofu
Enter the world of wagashi
in all its brilliant harmony of scents and flavors
to name just a few dishes in this indispensable collection
eat seasonally
(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)
