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    La Cocina Japonesa: 200 Recetas Originales Con Informacion Sobre Ingredientes Esenciales (Hardback)(Spanish) By (author) Kimiko Barber, Translated by David N M George

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    DescriptionUntil 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.

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  • Full bibliographic data for La Cocina Japonesa

    La Cocina Japonesa
    200 Recetas Originales Con Informacion Sobre Ingredientes Esenciales
    Authors and contributors
    By (author) Kimiko Barber, Translated by David N M George
    Physical properties
    Format: Hardback
    Number of pages: 240
    Width: 204 mm
    Height: 269 mm
    Thickness: 24 mm
    Weight: 1,098 g
    ISBN 13: 9788480765817
    ISBN 10: 848076581X

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    BIC geographical qualifier V2: 1FPJ
    B&T Modifier: Academic Level: 05
    BIC subject category V2: WB, WBA
    Ingram Subject Code: CW
    Libri: I-CW
    BIC subject category V2: WBN
    Warengruppen-Systematik des deutschen Buchhandels: 14550
    Abridged Dewey: 641
    LC classification: TX
    B&T General Subject: 105
    LC subject heading:
    DC22: 641.5952
    B&T Modifier: Subject Development: 08
    B&T Modifier: Region of Publication: 33
    BISAC V2.8: CKB037000
    DC21: 641.5952
    B&T Approval Code: A97406020
    LC subject heading:
    BISAC V2.8: CKB048000
    New edition
    Edition statement
    Imprint name
    Publication date
    28 October 2006
    Publication City/Country
    Barcelona, Spain
    Author Information
    Kimiko Barber is a teacher of Japanese cookery and the author of "Easy Noodles," " Sushi, "and" Taste and Technique."