Emi Kazuko Boeken

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

This is a comprehensive and beautiful guide covering all aspects of Japanese cuisine, from its history and underlying philosophy, to its unique ingredients, methods of preparation, and cooking techniques.

A reference guide for those who are serious about learning the art of Japanese cooking; an exploration of the origins, traditions and philosophy that influence Japanese food preparation with guidance on the ingredients, specialist equipment and culinary techniques, including the tea ceremony.

A guide that covers various aspects of Japanese cuisine, from its history and underlying philosophy to the unique ingredients, methods of preparation and cooking techniques. It features over 140 recipes, ranging from simple miso soups to raw fish sashimi, that explain how to make all the well-known Japanese dishes, as well as regional variations.

An overview of the culinary heritage of Japan and Korea and a definitive recipe collection.

'Japanese cooking' covers all aspects of Japanese cuisine, from its history and underlying philosophy to its unique ingredients, methods of preparation and cooking techniques.

Japanese food is admired for its simplicity, beautiful presentation and use of the very freshest ingredients. This book takes you through the best of Japanese cooking, showing you how to create many of the most famous regional dishes. From Jewel-box Sushi and Five Ingredients Rice to Tempura Seafood and Tokyo-style Ramen Noodles in Soup, you will never be short of ideas. As well as a wealth of recipes, the book explores the culinary history of Japan, with information on all the specialist ingredients. And with invaluable advice on menu planning, you'll be able to create a truly Japanese dining experience at home.

After a brief introduction, this book contains practical advice on cooking techniques and easy-to-find ingredients. A variety of styles from grills, stews and salads to the more familiar stir fries and noodles are described in 75 recipes.

Japanese cooking is famous for its natural ingredients, clean simplicity, and delicate flavor--which, of course, makes it perfect for today's health-conscious gourmet. Many Westerners may think that Japanese food is too difficult to prepare, but in fact, it's surprisingly easy -- especially with The Book of Japanese Cooking.This new, user-friendly guide makes Japanese cooking accessible to anyone interested in trying new, healthy cuisine. Each recipe is fully illustrated with color photographs and step-by-step instructions. So whether you're in the mood for noodle soup, stir-fry, or sushi, The Book of Japanese Cooking makes it simple, healthy, and exquisitely delicious.