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De Bijbel van de Japanse Keuken
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De Bijbel van de Japanse Keuken by chef Tosoa van Coevorden is the reference book for those who want to learn all the secrets of Japanese cuisine.
Japanese cuisine is known for the use of special and fresh ingredients. Nowadays you will find a Japanese department in most toko’s and the better-stocked supermarket also has a few things. Japanese cuisine is generally light and healthy and Japanese cooking is less difficult than is often thought; the more than 126 million Japanese people cook the dishes in this book when they leave their work.
Author Tosao Van Coevorden learned Japanese cuisine from his mother and worked for years in Japanese kitchens in Amsterdam. Today Tosao, together with Guido de Bruijn, owns 2 Japanese Izakayas in Amsterdam, ‘De Japanner’.
With clear instructions, step-by-step photography and a list of Japanese culinary concepts and techniques, you will learn everything about making the most delicious Japanese dishes.