by Akemi Tobata, Thierry Devynck · Laquet (Editions du) · tapa blanda · ISBN 9782910333362
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«Cuisine du Japon» is the Japanese cookbook by Akemi Tobata and Thierry Devynck, published by Laquet in paperback (125 pages, in French).
It covers the main specialties of Japanese cuisine, from the most exquisite to the simplest, with clear and accessible explanations. Akemi Tobata revives recipes from her childhood in Tokyo; Thierry Devynck, trained at the Paris Hotel School, adds practical tips to guide the cook step by step.
The publication date is 30 May 1997; the ISBN is 2-910333-36-1.
Aimed at Japanese cooking enthusiasts looking for traditional recipes explained clearly and accessibly.
