Morimoto : the new art of Japanese cooking
(Book)

Book Cover
Average Rating
Author
Morimoto, Masaharu.
Contributors
Bacon, Quentin.
Status
On Shelf
Main Flagstaff Public Library - Non-Fiction
641.5952 M857M
1 available

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LocationCall NumberStatusLink
Main Flagstaff Public Library - Non-Fiction641.5952 M857MOn Shelf ADULT

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Subjects

LC Subjects
Cooking, Japanese.

More Details

Format
Book
Physical Desc
272 : col. ill. ; 29 cm.
Language
English

Notes

General Note
Includes index.
Description
A Japanese chef introduces his trademark cuisine, which blends Japanese color combinations and aromas with such multicultural elements as traditional Chinese spices, simple Italian ingredients, and French style, along with more than 125 recipes for signature dishes.

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Citations

APA Citation, 7th Edition (style guide)

Morimoto, M., & Bacon, Q. (2007). Morimoto: the new art of Japanese cooking (1st American ed.). DK Publishing.

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

Morimoto, Masaharu and Quentin. Bacon. 2007. Morimoto: The New Art of Japanese Cooking. DK Publishing.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

Morimoto, Masaharu and Quentin. Bacon. Morimoto: The New Art of Japanese Cooking DK Publishing, 2007.

MLA Citation, 9th Edition (style guide)

Morimoto, Masaharu., and Quentin Bacon. Morimoto: The New Art of Japanese Cooking 1st American ed., DK Publishing, 2007.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

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