By Tim Anderson

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Original Publisher
Hardie Grant
Date of publication

Recommended by

Leah Hyslop

Food writer and editor

Japanese food can seem rather complicated and overwhelming to the outsider, but Tim Anderson is brilliant at deconstructing the secrets of Japanese cooking without dumbing it down. He has taught me with that just a few cupboard ingredients - dashi powder, bonito flakes, mirin - you can concoct all sorts of delicious Japanese dishes.