"Izakaya" par Michel Jodoin (Français) Sushi Utilisation : Pierre à eau 2197
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Description
"Izakaya" par Michel Jodoin (Français) Sushi Utilisation : Pierre à eau 2197 Utilisation : Pierre à eau traditionnelle Winner of the 2012 Gourmand Award for the «Best Chinese Cookbook in the World» in Paris for his best selling book «Entre fourchette et baguettes» mais également d’en intégrer les principes pour maximiser votre santé L’izakaya au Japon
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