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Original Essays | September 18, 2014

Lin Enger: IMG Knowing vs. Knowing



On a hot July evening years ago, my Toyota Tercel overheated on a flat stretch of highway north of Cedar Rapids, Iowa. A steam geyser shot up from... Continue »
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    The High Divide

    Lin Enger 9781616203757

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2 Burnside Cooking and Food- Japanese

Japanese Cooking Contemporary & Traditional: Simple, Delicious and Vegan

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Japanese Cooking Contemporary & Traditional: Simple, Delicious and Vegan Cover

 

Synopses & Reviews

Publisher Comments:

Japanese and vegetarian food expert Miyoko Nishimoto Schinner presents traditional dishes and regional specialties from Kyusju in the south to Hokkaido in the north. She draws from a long tradition of vegetarian cooking in Buddhist temples, as well as an abundance of vegetable- and legume-based dishes that can be found in traditional Japanese cuisine. For those dishes that are usually prepared with meat, fish, or fowl, Miyoko has created innovative substitutes utilizing tofu, seitan, and other vegetarian foods to create what is truly a unique vegan Japanese cookbook.

Synopsis:

Traditional Japanese dishes and regional specialities. The author draws from the tradition of vegetarian cooking in Buddhist temples and vegetable-based dishes found in traditional Japanese cuisine. For dishes usually prepared with meat, she innovatively uses foods like tofu and seitan.

Synopsis:

Recipes featuring traditional Japanese dishes and regional specialties from Kyushu in the south to Hokkaido in the north. For those dishes that are usually prepared with meat, fish, or fowl, Miyoko has created innovative substitutes utilizing tofu, seitan, and other vegetarian foods to create what is truly a unique Japanese cookbook

Product Details

ISBN:
9781570670725
Author:
Schinner, Miyoko Nishimoto
Publisher:
Book Publishing Company (TN)
Author:
Schinmer, Miyoko Nishimoto
Author:
Schinner, Miyoko Nishimoto
Location:
Summertown, Tenn. :
Subject:
Vegetarian cookery
Subject:
Vegetarian - Vegan
Subject:
Cookery, japanese
Subject:
Regional & Ethnic - Japanese
Subject:
Cooking and Food-Japanese
Copyright:
Publication Date:
19990131
Binding:
TRADE PAPER
Language:
English
Illustrations:
Yes
Pages:
144
Dimensions:
8.00x7.11x.54 in. .56 lbs.

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Related Subjects

Cooking and Food » Regional and Ethnic » Japanese
Cooking and Food » Vegetarian and Vegan » Vegan and Raw Food
Cooking and Food » Vegetarian and Vegan » Vegetarian and Natural
History and Social Science » Military » General History
Metaphysics » General
Religion » Comparative Religion » General

Japanese Cooking Contemporary & Traditional: Simple, Delicious and Vegan Used Trade Paper
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Product details 144 pages Book Publishing Company (TN) - English 9781570670725 Reviews:
"Synopsis" by , Traditional Japanese dishes and regional specialities. The author draws from the tradition of vegetarian cooking in Buddhist temples and vegetable-based dishes found in traditional Japanese cuisine. For dishes usually prepared with meat, she innovatively uses foods like tofu and seitan.
"Synopsis" by , Recipes featuring traditional Japanese dishes and regional specialties from Kyushu in the south to Hokkaido in the north. For those dishes that are usually prepared with meat, fish, or fowl, Miyoko has created innovative substitutes utilizing tofu, seitan, and other vegetarian foods to create what is truly a unique Japanese cookbook
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