Food and Cooking of Japan & Korea : The Very Best of Two Classic Asian Cuisines: A Guide to Ingredients, Techniques and 250 Recipes Shown Step by Step With 1500 Photographs: Features Authentic Dishes From Every Region, Including Sushi and Sashimi, Miso Soup, Ramen, Tempura, Kimchi, Barbecue. This item is unavailable.Food and Cooking of Japan & Korea : The Very Best of Two Classic Asian Cuisines: A Guide to Ingredients, Techniques and 250 Recipes Shown Step by Step With 1500 Photographs: Features Authentic Dishes From Every Region, Including Sushi and Sashimi, Miso Soup, Ramen, Tempura, Kimchi, Barbecue

This exciting book offers a comprehensive overview of the food and culinary traditions of Japan and Korea. The introduction explores the tastes and cooking styles of each country including a list of the key ingredients from ginseng and tofu to seaweed and fish pastes. 250 authentic recipes from every region are then brought to life, from Hand-rolled Sushi and Pak Choi Kimchi to Gochujang Chicken Stew and Fiery Octopus. Sweet treats include Kabocha Squash Cake and Green Tea Ice Cream. Illustrated throughout, this book offers an irresistible opportunity to discover new ingredients and techniques, and create deliciously varied meals for all to enjoy. A complete guide to the food of Japan and Korea: customs, ingredients and recipes Begins with a fascinating introduction to the geography and climate, history, culinary traditions and regional dishes of Japan and Korea Over 245 delicious and aromatic recipes, each with simple step-by-step instructions, and more than 1500 colour photographs, including a tempting image of each finished dish to ensure perfect results are achieved every time Includes recipes for sushi and sashimi; snacks and light bites; soups and broths; rice and noodles; fish; shellfish; poultry; pork; beef; salads, tofu & kimchi; vegetable accompaniments; and sweet snacks and drinks Discover sensational tastes, from Japanese delights such as Tokyo-style Ramen Noodles in Soup, Sukiyaki, and Sweet Pancake, to fiery Korean dishes like Gochujang Chicken Stew, Classic Cabbage Kimchi, and Sweet Rice Punch Complete nutritional information is provided for every recipe

Emi Kazuko is a leading food writer and journalist. She has published several books on Asian cooking. Young Jin Song owns several Korean restaurants in Asia and London. He is passionate about the fusion of Korean food with other cuisines. Young Jin Song owns several Korean restaurants in Asia and London. He is passionate about Korean food and has used his international restaurant experience to fuse traditional Korean cooking techniques and ingredients with an understanding of other cuisines to create an accessible yet authentic cooking style. Young also has experience of the film world and, in addition to his culinary enterprises, has directed and produced television commercials and written several film scripts. He has lived in Britain since graduating from the London College of Printing with a BA in Film and Video, but travels to Asia on a regular basis. Korean Cooking is his first book.