Japanese Kitchen : A Book of Essential Ingredients with Over 200 Authentic Recipes
The Japanese Kitchen is a visually stunning and fascinating insight into the exquisite cuisine of Japan. Kimiko Barber presents 100 ingredients, from the more familiar, such as soba (noodles) to the more unusual umeboshi (pickled plum), covering history, appearance, taste, buying, storing, culinary use and health benefits. These are accompanied by 200 delicious recipes, from classic recipes such as Chicken Teriyaki and Miso Soup to modern dishes like Crabmeat, Chilli and Lime Sushi and Cucumber Cups with Wasabi Mayonnaise. Through informative prose and beautiful photography, this book tells the full story behind Japanese cuisine and makes it inviting and accessible to all.
- Paperback | 240 pages
- 198 x 258 x 16mm | 680.39g
- 16 Apr 2011
- Octopus Publishing Group
- KYLE CATHIE
- London, United Kingdom
- colour photography throughout
About Kimiko Barber
Kimiko Barber is a well-respected, self-taught Japanese cook and demonstrator, who teaches regularly at cookery schools around the UK. She is also the author of three other books; Sushi, Taste and Technique, Easy Noodles and Japanese Pure and Simple (which was shortlisted for a Guild of Food Writers' award).
Our customer reviews
I love this book. There's a specific recipe for each ingredient mentioned. I find I don't know what to do with some Japanese ingredients, but this book gave me some great tips on storage and the best way to prepare them. Very handy and very tasty.show moreby Erin Gomm