PublishedUllmann, June 2015 |
ISBN9783848007547 |
FormatHardcover, 144 pages |
Dimensions24.1cm × 17.9cm |
In the past decades, Japanese food has become part of the global culinary scene: sushi, maki, miso soup, teriyaki and tofu have found their way to our plates and palates. Japanese cooking not only harmoniously combines flavours and aesthetics, it is also praised for its nutritional and health benefits.
This book introduces readers to the essence of Japanese cuisine: what are the basic ingredients and utensils? Which basic recipes need one know to cook Japanese style? Why is rice so important that the word "gohan" (rice) also means "meal"? More than one hundred recipes of traditional yet simple Japanese dishes are explained step-by-step with tips and variants. Beautiful photographs of soups, noodles, sushi, meat, fish, seafood, vegetables and deserts (chocolate tofu mousse, matcha tart with almonds and lemon, to name but a few) take you on a tour of Japanese culinary culture. AUTHOR: Paris-based Laure Kie was born in Tokyo to a Japanese mother and a French father. Since her early years, she has been familiar with the traditions and secrets of Japanese cuisine thanks to frequent stays in her mother's country. She shares the countless facets of Japanese culinary art in cooking classes. SELLING POINTS: Japanese cuisine is healthy, varied, balanced, aesthetic and tastes good! Basic recipes, noodles, yakitori, sushi, onigiri, meat, fish, and desserts Sophisticated but easily prepared dishes for all tastes Information on ingredients and utensils Tips for preparing and modifying the recipes Hundreds of recipes and step-by-step photographs Over 260 full-colour illustrations
