Japanese Home Cooking with Master Chef Murata

Japanese Home Cooking with Master Chef Murata : Sixty Quick and Healthy Recipes

By (author) Yoshihiro Murata

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This is the first book in English by chef Murata dealing with easy-to-make home cooking recipes. The 60 recipes in the book include standard and popular Japanese dishes like Teriyaki, Tempura, Sushi, Miso soup and many others you can enjoy at home, plus several of his unique signature dishes that have helped him earn his reputation as the best chef in Japan. All of these recipes are characterised by being easy to create, and by their use of ingredients that are readily obtainable across Europe. The dishes are clearly described, and accompanied by the superb colour photographs of specialist Akira Saito.

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  • Paperback | 112 pages
  • 190 x 250 x 14mm | 399.16g
  • 01 Oct 2010
  • Kodansha America, Inc
  • Kodansha International Ltd
  • Tokyo
  • English
  • 112; 96 in Full Colour
  • 4770031327
  • 9784770031327
  • 97,844

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Author Information

Yoshihiro Murata was born in Kyoto in 1951. His family has been running Kikunoi restaurant in Kyoto for 3 generations. After graduating from university, he spent some years learning in renowned Japanese restaurant Kamomen in Nogoya, returning to the family business in 1976. He is now owner chef of 3 restaurants in Kyoto and Tokyo: one 3* Michelin, and two 2*. He is very active in the field, appearing on TV and magazines and publishing books. He also uses his influence to train young Japanese chefs. Firmly believing his key role is to spread understanding and love of true Japanese cuisine around the world, he travels a great deal, and is in regular contact with top chefs worldwide. He is a deputy director of the organisation to promote Japanese Restaurants Overseas (JRO) http://jronet.org/news.html and is director of the Japanese Culinary Academy http://culinary-academy.jp/eng/index

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Customer reviews

Japanese Home Cooking

Simple recipes are for those who are unfamiliar with oriental cooking. Either the liquid measurements have to be reduced or the amount of heat has to be increased for simmered dishes; the teriyaki dishes are yum!show more
by Fe Kwan