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Von Zen und Sellerie: Unsere japanische Küche - ein philosophisches Kochbuch
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Malte Härtig
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Kaiseki: Die Weisheit der japanischen Küche (mairisch mono)
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Das Glück der einfachen Küche: Kneten, reiben, zupfen, mischen – Kochen als sinnliches Handwerk
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Lob des Unscheinbaren: Über die verborgene Weisheit und Schönheit unseres alltäglichen Essens
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