JAPANESE COOKING by Katz, Gail Weinshel - 1978

United States: Weathervane Books, 1978. 80 pp. Pictorial boards matching the dustjacket. Light wear on the corners of the dustjacket; previous owner's name on the front free endpaper; no other interior markings. Illustrated with colour photographs and line drawings. The Contents are: Introduction; Guide to Unusual Ingredients; Appetizers; Soups; Salads; Eggs; Meat; Chicken; Seafood; Vegetables and Rice; Tempura; and Desserts and Tea; followed by an index. Herein are recipes too numerous to list but some of the highlights are: Baked Chicken Legs with Fruit Balls; Japanese Beef Stew; Marinated Broiled Lamb Chops; Chicken Breasts Teriyaki; Skewered Chicken Pieces; Japanese Clam Soup; Crab-meat Dumplings; Easy Fish Teriyaki; Fish in Sweet and Sour Sauce; Meatball Soup; Skewered Pork; Eel Kebabs; Lobster Soup; Mushrooms and Chicken in Eggs; Pepper Steak; Raw Fish; Rolled Fish Omlet; Boiled Shrimp with Bamboo Shoots; Beef Sukiyaki; Tempura Shrimp; and many more.. First American Edition. Hardcover. Very Good/Very Good. 4to. Book.