Japanese food and cooking : a timeless cuisine : its traditions, techniques, ingredients and recipes
Kazuko, Emi2012
Books, Manuscripts
Discover the philosophy and traditions that influence Japanese food preparation, its specialist equipment, cooking techniques and presentation. Includes a photographic identification guide to Japanese ingredients, from abura-age to yuzu. It features classic and contemporary Japanese dishes, from salmon teriyaki and vegetarian tempura to cold somen noodles and slow-cooked shiitake with shoyu. All courses are covered: sushi and rice; soups and noodles; vegetables and seaweed; beans, tofu and eggs; fish and shellfish; poultry and meat; and desserts. It features over 140 timeless recipes, including such famous regional dishes as sashimi, tempura, teppan yaki, miso soup, jewel-box sushi and hand-rolled sushi.
Main title:
Japanese food and cooking : a timeless cuisine : its traditions, techniques, ingredients and recipes / by Emi Kazuko ; with recipes by Yasuko Fukuoka.
Author:
Kazuko, EmiFukuokoa, Yasuko, author
Imprint:
London : Anness 2019
Collation:
256 pages : colour illustrations ; 23 cm.
Notes:
Originally published: 2001.Includes index.
ISBN:
9780754825029 (hardback)
Dewey class:
641.5952
Language:
English
Subject:
BRN:
392335
More Information:
| Location | Collection | Call number | Status/Desc |
|---|---|---|---|
| St Marys | Nonfiction | 641.5952 JAP | Available |