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" A rare survivor from over a century ago
for which this booklet was published
as well as spaghetti and meatballs
readers will learn techniques for brewing sweet
(Japanese) Colette Rossant. Colette's Japanese Cuisine. Intro. by Calvin Trillin. Environment with over 110x7, jacket. First Edition. Tokyo: Kodansha, [1985]. Rossant's love and respect for Japanese cuisine comes through in the book, with a wonderful introduction by food writer Calvin Trillin. Fading to jacket spine, else very good. (73)
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