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From Library Journal

Four years' residence in rural Japan gave Downer a good knowledge of that basically vegetarian cuisine. She offers three major sections of recipes: vegetables, with chapters for broccoli, chestnuts, etc.; eggs and beans, especially soybeans; and grains. She includes recipes from all parts of Japan, and from temple to farmhouse, and relates a much folklore. Given the breadth of her topic, she's done a good basic job. Most of the preparations are not intricate, expensive, or time-consuming. Some compel a new look at a familiar vegetable. SP
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