More Japanese Garnishes by Yukiko & Bob Haydock (1983) All new garnishes plus illustrated recipes by the authors of Japanese Garnishes. Detailed how to drawings and photos. Shows a wide variety of garnishes. Well organized and easy to find what you want with the color photo index/contents. An excellent addition to your Japanese cook book collection. This [...]

Wok Cooking Class Cookbook (1983) Recipes in this book highlight the unique versatility of the wok. Included are basic cooking processes, as well as the techniques of pretreating ingredients, marinating, coating, velveting, tenderizing and cutting. They include hot and cold dishes, spicy and mild dishes and an array of color, shape and texture combinations. This hardcover spiral bound [...]

Wokcraft Chinese Cookbook (1972) How to becoming a Wok Master, Little Hearts, Peanuts & Duck Feet; Celestial Soups; A Feast of color, Textures & Tastes; Lettucebergers, Chinese Salads & Exotic Greens; Imperial Fare-Peking Duck; Confections-Moon Cakes, Jeweled Pudding & Peking Dust. Written by Charles Schafer, Violet Schafer, & Win Ng This soft cover cookbook has 108 pages [...]