The Japanese Kitchen: A Book Of Essential Ingredients With 200 Authentic Recipes - Hardcover

Barber, Kimiko

Hardcover

ISBN 10: 1904920020 ISBN 13: 9781904920021

Publisher: Kyle Cathie Ltd, 2004

Synopsis

Presents an introduction to the culinary art of Japan, including historical background, the place of traditional ingredients in the country's culture, and two hundred recipes for sushi, vegetables, fish, rice, and noodle dishes.

About this title

Review

Stunning photography, excellent writing and mouth-watering recipes make this an instant classic -- Olive, November 2004

a gentle way into the cuisine with a history, health properties, advice on availability and simpler recipes -- Observer Food Monthly, December 04

From the Publisher

It is no secret that the Japanese enjoy the longest life expectancy in the world due to their healthy diet, but there is a misapprehension that difficult techniques and obscure ingredients are needed to cook authentic Japanese food. From soba (noodles) and nori (seaweed) to more exotic fare such as umeboshi (pickled plum), the Japanese Kitchen details the history, appearance, taste, health benefits and culinary use of each ingredient, with full instructions on buying, storing and preparing. Recipes such as Beef Tataki with Cucumber and Mustard Cress, Green Bean Salad with Creamy Tofu Dressing and Baked Sweet Miso-Marinated Salmon complete the sections, to take the ingredients from the store cupboard to the table. With specially commissioned recipe shots by an award-winning food photographer, plus close-ups of ingredients for easy identification and stunning location photography, the Japanese Kitchen tells the story of Japanese cuisine, as well as enabling you to create it at home.

Edition details

• Publisher: Kyle Cathie Ltd
• Publication date: 2004
• Language: English
• ISBN 10: 1904920020
• ISBN 13: 9781904920021
• Binding: Hardcover
• Number of pages: 240