Japanese Cooking

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Harumi's Japanese Cooking (Conran Octopus Cookery S.) Japanese Cooking. With more than 100 recipes for fish and seafood, meat, rice, tofu, sushi, noodles, soup, vegetables, desserts and drinks, Harumi's Japanese Cooking provides a broad selection of mouthwatering recipes. Harumi also makes suggestions as to which recipes combine well for meals. There is a glossary of ingredients and their western alternatives, as well as useful lists of suppliers which complete the book, making it today's most comprehensive introduction to modern Japanese food.

Japanese Cooking (Kitchen Handbook S.) Covers all aspects of Japanese cuisine, from its history and underlying philosophy to its unique ingredients, methods of preparation and cooking techniques. Over 100 recipes show how to make well-known Japanese dishes, as well as regional specialties. Japanese Cooking.

The Sushi Cook Book: A Step-by-step Guide to This Popular Japanese Food Japanese Cooking. This guide to making sushi features 25 recipes in step-by-step form and provides explanations of methods, techniques, utensils and ingredients. It also includes a section on sushi bar etiquette and a glossary of useful Japanese words and terms.

Masterclass in Japanese Cooking Japanese cuisine has long been immersed in myth and secrecy, often overwhelming food lovers on account of its intricacy of preparation. However, the recent passion in the West for good and healthy food, combined with the search for new, more exotic dishes has now reached out to one of the oldest and finest cuisines in the world. The Japanese cuisine has many centuries of rich history and a unique aesthetic of its own, which has much more to it than just sushi and noodles. Masterclass in Japanese Cooking is the definitive guide to Japanese food by the people who know it best, the chefs from around the world who have studied and mastered this cuisine. Presenting 120 recipes, including 60 masterclass recipes from 20 of the best chefs, the wealth of dishes ensures that the cook is never short of inspiration. Beginning with a fascinating introduction, The Japanese Larder then offers an essential guide to Japanese ingredients. The range of recipes that follow take us through each technique with its own step-by-step masterclass for creating exquisite dishes. Yuki Shojiro of the world famous Kiccho demonstrates his method for tempura and sashimi and the young chef-patron of Toricho in Kyoto reveals the secret of his chicken hotpot. Whether making a robust family meal, sushi for a party or a lunchtime noodle dish for one, the chefs take you through the basics of vegetable cutting, handling fish and the ins and outs of the art of presentation, while evoking the variety of Japan's regional cooking. Presenting some of the most exquisite and authentic dishes from this finest of cuisines, Masterclass in Japanese Cooking is illustrated with superb food photography by the outstanding Jean Cazals, which includes step-by-step masterclass preparation and exquisite locational shots. Japanese Cooking.

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