La Cocina Japonesa: 200 Recetas Originales Con Informacion Sobre Ingredientes Esenciales

La Cocina Japonesa: 200 Recetas Originales Con Informacion Sobre Ingredientes Esenciales

Hardback Language: Spanish

By (author) Kimiko Barber, Translated by David N M George

List price $34.95

Unavailable - AbeBooks may have this title.

  • Publisher: BLUME
  • Format: Hardback | 240 pages
  • Language: Spanish
  • Dimensions: 203mm x 262mm x 25mm | 1,043g
  • Publication date: 28 October 2006
  • Publication City/Country: Barcelona, Spain
  • ISBN 10: 848076581X
  • ISBN 13: 9788480765817
  • Edition: New edition
  • Edition statement: Translation

Product description

Until recently, Japanese cooking was considered esoteric, but the remarkable popularity of sushi and noodle bars, along with increasing accessibility of the ingredients, has put the country firmly on the culinary map. This introduction invites readers on a personal tour of Japan's exquisite cuisine, presenting 100 essential ingredients and 200 recipes from all over the country. Every ingredient has a separate entry that gives in-depth background information on its appearance, taste, culinary uses, and health benefits. Recipes range from the classics, such as Miso Soup with Tofu, to the more contemporary Marinated Tiger Prawns in Sweet Ginger Vinegar. With informative prose, beautiful photography, and images of real people from diverse backgrounds, this cookbook dispels the intimidation of Japanese food and makes both preparing it and appreciating it accessible to all. Hasta ahora, la comida japonesa se ha mantenido en la oscuridad, pero la gran popularidad de los bares de sushi, junto con la facilidad de conseguir los ingredientes, ha consagrado al pais como uno de los grandes en el mundo culinario. Esta introduccion lleva al lector al mundo de la comida japonesa, presentando 100 ingredientes basicos y 200 recetas de todas partes del Japon. Cada ingrediente es detallado con informacion sobre su apariencia, sabor, usos culinarios y sus cualidades saludables. Las recetas van desde los clasicos--Sopa Miso con tofu--hasta comidas mas contemporaneas como Gambas Marinadas en Vinagre Dulce de Jengibre. El texto informativo, junto con las bellas fotografias, y las imagenes de personas reales de distintas nacionalidades, ayuda a reducir la intimidacion que muchos sienten por la comida japonesa y la convierte en algo accesible y atractivo para todos.

Other books in this category

Showing items 1 to 11 of 11
Categories:

Author information

Kimiko Barber is a teacher of Japanese cookery and the author of "Easy Noodles," " Sushi, "and" Taste and Technique."