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

beans become tofu

to name just a few dishes in this indispensable collection

"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

Recipes include chow mein

(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)