What a pleasure to find many recipes experienced during my cooking class japonaise.Dans this book, they are divided into multiple variantes.Le choice of the author has focused on fairly quick recipes to make (except the red bean paste, very long to prepare, and which in my opinion is not worth the investment) .Viandes, fish, vegetables and even some desserts are covered with easy ingredients trouver.L'auteur also reports the alternative ingredients that can be used, and gives small astuces.Je already knew many recipes, they are authentic and savoureuses.Du culinary experience guaranteed!
