Are you looking for an Asian Cookbook with over 135 recipes for Vietnamese and Japanese food?
In this 2 books in 1 edition, Maki Blanc will teach you over 135 recipes for cooking Vietnamese and Japanese food!
In the first book, Vietnamese Cookbook, you will learn 70 recipes for traditional Thai food.
Lemongrass. Ginger. Mint. Coriander. Green onion. Spearmint. Do these ingredients sound familiar? They surely are widely used in nowadays kitchens, but they set the ground for one of the most amazing cooking tradition in the world: the Vietnamese cuisine.
Vietnamese food is rooted in the centuries and has a long tradition as almost every Asian cuisine. Despite using traditional ingredients and spices, it got highly influenced by the French cuisine, that brought techniques and elegance to raw strong and tasty local ingredients.
Traditional Vietnamese cooking is based on fresh ingredients, dairy products, meet and chicken and spices. It resembles low sugar content and is almost gluten free, largely using rice for pastry and noodles. The most famous dishes are well known everywhere in the world, having in Bún bò Huế, a spicy beef noodle soup and Pho, another rich yet delicate soup, the two most relevant representatives.
In Vietnamese Cookbook by Maki Blanc you will learn:
- How to cook Vietnamese food at home
- Over 100 recipes for traditional Vietnamese dishes
- How to use spices in Asian cuisines
- 100 recipes for Vietnamese food
If you love Asian flavors, from spices to tea, from stir-fry to wok cooking, this Vietnamese cookbook is for you!
In the first book, Japanese Cookbook, you will learn how to prepare authentic Japanese dishes at home
If the first words that come to mind when thinking about Japanese food are “sushi” and “sashimi”, this cookbook is for you.
Japanese cuisine is deep, rich in flavors and extraordinarily variegate. Raw fish are just a tiny part of a complex universe made of classic comfort food as ramen, intense fried recipes such as tempura or takoyaki and elegant perfectly cooked or marinated fish.
If a single ingredient were to be mentioned as traditional Japanese food, for sure that would be rice. Meat has historically been more rare, since when in 600 AD Emperor Tenmu banned the habit of eating red meat such poultry and horses. Fish consumption increased and many traditional dishes came to light, mixing rice and raw or cooked fish.
Spices are not extremely used, while common in China, due to historic obstacles in trading them, which helped to build the foundation of the Japanese cuisine on elegant minimalistic fishes, rather than heavily spiced dishes.
In Japanese Cookbook by Maki Blanc you will learn:
- How to cook traditional Japanese dishes at home
- 70 recipes for easy and authentic Japanese food
- Homemade sushi, tempura, ramen and more traditional recipes
- Easily paginated and ready to be prepared recipes with ingredients accessible in the nearest supermarket
If you like Japanese Food and can’t wait to cook quintessential asian food at home for friends and family, this cookbook is for you!
Scroll up, click on buy it now and get your copy today!
