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Specifications
| Publisher | Southwater |
| ISBN 13 | 9781843094777 |
| ISBN 10 | 1843094770 |
| Book Subtitle | The Traditions, Techniques, Ingredients and Recipes |
| Book Description | This book explores the rich history and traditions of Japanese food preparation, cooking and presentation. It features a comprehensive look at the wide range of ingredients, many of which are unique to the Japanese kitchen. It covers everything you need to know about Japanese cooking equipment and utensils, from steamers and rice cookers to sushi rolling mats and tempura fryers. You can experience the simple, elegant culinary delights of Japan, such as sushi, sashimi, miso soups, noodles, tofu, tempura and much more. Dishes cover all the components of a traditional Japanese meal: rice and sushi; soups and noodles; vegetables and seaweed dishes; beans, tofu and egg dishes; fish and shellfish; poultry and meat recipes; and also some delectable desserts. Taking pleasure in the preparation, cooking and presentation of food is true of all cultures but none more so than the Japanese. Cooking in Japan is centred around natural ingredients and characterized by simplicity and attention to detail. In this book, an illustrated directory explores the ingredients you will need, and each chapter shows you how to create popular Japanese dishes such as miso soup, tempura and salmon teriyaki. Clear, informative text and photographs cover all the essentials of preparation, equipment, cooking methods and techniques. A beautiful and informative guide, this is a book to be treasured by all who enjoy creating simple and elegant food. |
| About the Author | Emi Kazuko is the author of numerous food books, and was the winner of the Best Asian Cuisine Book Award from the Gourmand World Cookbook Awards 2001 in Perigueux for the book "Japanese Food and Cooking," Another of Emi's books, "Street Cafe" Japan, has been made into a 3-part TV series shown in the UK and Australia. Yasuko Fukuoka was born in Tokyo and established herself there as a successful musician and composer. Numerous nationwide concert tours in Japan provided her with the opportunity to gain an extensive knowledge and appreciation of regional Japanese food. Since moving to England, Yasuko has continued to work as a composer, while also expanding her field of work to include journalism. |
| Language | English |
| Format | Paperback |
| Author | Emi Kazuko, Yasuko Fukuoka, Yasuko Fukuoka |
| Publication Date | 07/11/2013 |
| Number of Pages | 256 |
Japanese Cooking printed_book_paperback english - 07/11/2013
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