Natasha M.’s Reviews > Mastering the Art of Japanese Home Cooking: Iron Chef Masaharu Morimoto demystifies miso soup, teriyaki & more—simple, authentic recipes with 150+ color photos > Status Update

I own cookbooks, I enjoy using them but I can't say I'm in the habit of reading them cover to cover--until now! I typically browse and linger on recipes I like the look of/ingredients. (Because I have time, thanks lockdown, it came in through a digital book library request so why not?) I've tried quite a few already but I think it's interesting he shortcuts in some areas (if it ain't broke don't fix it!)