Shunju: New Japanese Cuisine

Shunju: New Japanese Cuisine

Editorial Reviews
Associated Press, January 23, 2003
This book is well-designed, with lavish color photographs.

Culinary Review, March 15, 2003
Containing detailed recipes appropriate for each of the four seasons, Shunju uses fresh ingredients and minimal cooking methods.

Shunju: New Japanese Cuisine

Shunju: New Japanese Cuisine,Takashi Sugimoto,Marcia Iwatate,Shunju (Restaurant Group),Masano Kawana,Periplus Editions,9625936181,Cookery, Japanese,Cooking,Cooking / Wine,Regional & Ethnic - Asian,Regional & Ethnic - Japanese,Shunju (Restaurant group),Japan,National & regional cuisine

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