Japanese Food and Cooking: A Timeless Cuisine: the Traditions, Techniques, Ingredients and Recipes

Japanese Food and Cooking: A Timeless Cuisine: the Traditions, Techniques, Ingredients and Recipes

Hardback

By (author) Emi Kazuko, By (author) Yasuko Fukuoka

$17.74

Free delivery worldwide
Available
Dispatched in 2 business days
When will my order arrive?

  • Publisher: LORENZ BOOKS
  • Format: Hardback | 264 pages
  • Dimensions: 170mm x 222mm x 26mm | 862g
  • Publication date: 16 February 2013
  • Publication City/Country: London
  • ISBN 10: 0754825027
  • ISBN 13: 9780754825029
  • Illustrations note: over 750 photographs
  • Sales rank: 70,934

Product description

This is a timeless cuisine: the traditions, techniques, ingredients and recipes. You can discover the philosophy and traditions that influence Japanese food preparation, its specialist equipment, cooking techniques and presentation. It includes a photographic identification guide to Japanese ingredients, from abura-age to yuzu. It features classic and contemporary Japanese dishes, from salmon teriyaki and vegetarian tempura to cold somen noodles and slow-cooked shiitake with shoyu. All courses are covered: sushi and rice; soups and noodles; vegetables and seaweed; beans, tofu and eggs; fish and shellfish; poultry and meat; and desserts. It features over 140 timeless recipes, including such famous regional dishes as sashimi, tempura, teppan yaki, miso soup, jewel-box sushi and hand-rolled sushi. This comprehensive guide covers all aspects of Japanese cuisine, from its history and underlying philosophy to the unique ingredients, methods of preparation and cooking techniques. Over 140 recipes, ranging from simple miso soups to raw fish sashimi, explain how to make all the well-known Japanese dishes, as well as regional variations. Each of the recipes is presented with clear step-by-step instructions and stunning photographs. Published here in a handback format, the original volume won the World Cookbook prize as the best book on an Asian subject. It will be treasured by all who enjoy creating simple and elegant food.

Other people who viewed this bought:

Showing items 1 to 10 of 10

Other books in this category

Showing items 1 to 11 of 11
Categories:

Author information

Emi Kazuko, author, was born in Tokyo, and is a leading writer and journalist. She has published numerous books, including The Little Japanese Cookbook, Street Cafe Japan and Easy Sushi. Emi has contributed articles to magazines and books such as Eyewitness Travel Guide to Japan. Yasuko Fukuoka, recipe writer, is a successful musician and composer, as well as a brilliant home cook. Her concert tours in Japan have provided her with wide knowledge and appreciation of regional Japanese food.