Kitchen Handbook: Japanese Cooking
Ingredients, Equipment, Techniques, and the 100 Greatest Japanese Recipes, Step-By-Step
Japanese culinary history, ingredients, techniques and 140 recipes, including the well-known dishes and regional variations.
Emi Kazuko Volgorde van de boeken
Emi Kazuko is een gevierd auteur, gespecialiseerd in de Japanse huiskeuken, en zet zich in om deze culinaire tradities een plaats te geven in het dagelijkse westerse dieet. Haar werk strekt zich uit voorbij boeken en omvat deskundig advies over voedingsontwikkeling en het begeleiden van delegaties om de Japanse voedingsindustrie te verkennen. Kazuko's invloed wordt versterkt door haar bijdragen aan bejubelde tijdschriften en reisgidsen, evenals haar rol als programmaconsultant voor televisie-adaptaties van haar werk. Ze bereidt met expertise voedsel voor fotografie en geeft kookles, waarbij ze een passie belichaamt voor het delen van authentieke Japanse smaken.
- 2018
- 2012
- 2012
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.
- 2012
Japanese Food and Cooking
- 256bladzijden
- 9 uur lezen
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.
- 2006
21 japanische Köche lassen sich bei der Zubereitung von 120 authentischen Gerichten über die Schulter sehen, beschreiben ihre Küchentechniken und den richtigen Umgang mit den Produkten; außerdem führen sie Sie ein in die hohe Kunst der Präsentation der Speisen. 120 japanische Rezepte: Sushi, Suppen, Salate, Fisch, Fleisch, Gemüse, Desserts. Alle Rezepte sind leicht nachkochbar: verführerische Foodfotografie mit vielen Step-Fotos. Einführung in die Philosophie der japanischen Küche, Warenkunde.
- 2006
Sushi. Easy Recipes for Making Sushi at Home
- 128bladzijden
- 5 uur lezen
Healthy, delicious, modern, everyone loves sushi. But if you thought sushi was hard to make yourself then not so. With clean, fresh flavors and great good looks, sushi has never been so popular. Sushi is delicious as a quick snack or as part of a more substantial Japanese dinner and makes perfect fingerfood. The term ‘sushi’ is used for dishes based on ‘sumeshi’, meaning vinegared rice, the most vital part of sushi-making. This book explains how to cook the rice perfectly. Start with simple rolled sushi using classic ingredients such as cucumber, tuna or salmon. Once you’ve mastered the easy ones you can explore more adventurous variations. The recipes use easy-to-find ingredients, including everything from spinach, asparagus and carrots to shrimp, crab and smoked salmon. If you thought making sushi was strictly for the professionals, Sushi will amaze you. With these recipes you will never eat ready-made sushi again. There are also recipes for sashimi and the miso soups that traditionally end a sushi meal as well as others for making great accompaniments, like fabulous pickles and three ways with wasabi. You can have parties where you provide the ingredients and guests make up their own hand rolls from their favorite ingredients, or you can do it for them—it takes no time at all! This is really easy party food, healthy snack food, and great food for kids.
- 2003
'Japanese cooking' covers all aspects of Japanese cuisine, from its history and underlying philosophy to its unique ingredients, methods of preparation and cooking techniques.
- 2001
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.
