Harumi Kurihara Boeken

Winner of Best Cookery Book at the Gourmand World Cookbook Awards 2004, this hardback edition has sold over 25,000 copies in the UK alone. It features more than 70 authentic Japanese recipes covering fish and seafood, meat, rice, tofu, sushi, noodles, soup, vegetables, desserts, and drinks. This special edition for THE BOOK PEOPLE LIMITED simplifies modern Japanese cooking with suggestions for complete meals, a glossary of ingredients with Western alternatives, and supplier lists. Illustrated with stunning photographs of dishes, preparation steps, and presentation ideas, the book offers insight into contemporary Japanese dining. The recipes blend traditional elements with modern tastes, emphasizing simplicity and elegance. With over 100 mouthwatering recipes, it provides a diverse selection while also suggesting complementary dishes for meals. The glossary and supplier lists enhance its value, making it a comprehensive introduction to modern Japanese cuisine. Harumi Kurihara, Japan's best-known cookery writer, has achieved phenomenal success with her approachable style, selling over 13 million cookbooks and magazines. Her work makes the elegance and simplicity of traditional Japanese values accessible to millions.

In Everyday Harumi, Harumi Kurihara, Japan's most popular cookery writer, selects her favourite foods and presents more than 60 new home-style recipes for you to make for family and friends. Harumi wants everyone to be able to make her recipes and she demonstrates how easy it is to cook Japanese food for every day occasions without needing to shop at specialist food stores. Arranged by her favourite ingredients, Harumi presents recipes for soups, starters, snacks, party dishes, main courses and family feasts that are quick and simple to prepare, all presented in her effortless, down-to-earth and unpretentious approach to stylish living and eating. Every recipe is photographed and includes beautiful step by steps that show key Japanese cooking techniques such as chopping skills or how to serve rice. Texture and flavour are important to Japanese food and Harumi takes you through the basic sauces you can make at home andthe staples you should have in your store cupboard.Photographed by award-winning photographer Jason Lowe, this warm and approachable cookbook invites you to cook and share Japanese food in a simple and elegant style.

Japanese cooking demystified with 53 new recipes from one of the world's bestselling authors of Japanese cookery.

Following the international bestseller Harumi's "Japanese Cooking", Harumi's second book "Japanese Home Cooking" presents more than 70 new authentic Japanese recipes, and menu and table presentation suggestions. Harumi introduces specialist Japanese cooking techniques such as the use of cooking chopsticks, different knives and styles of chopping, as well as explaining how to plan and present a traditional Japanese menu and table. Chapters include soup, eggs and tofu, rice and noodles, meat, fish, vegetables, desserts and drinks, bento (lunch boxes) and menu planning. Throughout the book, Harumi's Hints offer tips and helpful suggestions and alternative Western ingredients are suggested in place of hard-to-find specialist Japanese products, without compromising on taste or results. A glossary of ingredients and useful lists of suppliers complete the book. Harumi's "Japanese Home Cooking" gives a popular insight into the way meals are eaten in Japan today. The recipes embrace simplicity and elegance, and combine authentic Japanese cuisine with contemporary tastes. It is illustrated throughout with superb photographs of dishes, preparation steps, tableware and presentation ideas.

Leicht und gesund genießen mit Japans Kultautorin! In diesem Buch präsentiert Harumi Kurihara einfache japanische Rezepte, die auch Einsteigern schnelle Erfolgserlebnisse bescheren. Unter den alltagstauglichen Ideen für die moderne Küche finden sich sowohl köstliche Gemüsekreationen als auch Gerichte mit Fisch, Fleisch, Reis und Nudeln. Verständliche Erklärungen zu grundlegenden japanischen Kochtechniken lassen die Zubereitung zum Kinderspiel werden. Besonders praktisch: Alle Zutaten sind auf westliche Einkaufsmöglichkeiten abgestimmt. Mit hilfreicher Warenkunde. Exotisch, stilvoll - einfach japanisch!

Für Harumi Kurihara, die erfolgreichste Kochbuch-Autorin ihres Landes, basiert die japanische Esskultur auf Vielfalt, Ausrichtung nach den Jahreszeiten und einem attraktiven Anrichten der Speisen. Sie beweist: die moderne japanische Küche ist lange nicht so kompliziert wie ihr Ruf – aber ein Erlebnis für alle Sinne. Gesund, bekömmlich, frisch und vielseitig: von Fischfonds und Fingerfood über Tofu, Eierspeisen und Hühnchen bis zu Sushi und traditionellem japanischen Tee. „Harumis japanische Küche“ wurde 2004 vom „Gourmand World Cookbook Award“ als bestes Kochbuch weltweit ausgezeichnet!

Dans cet ouvrage, Harumi Kurihara s'emploie à démystifier la cuisine japonaise - réelle source de plaisir à ses yeux, trop souvent perçue par les Occidentaux comme précieuse, complexe et fondée sur des ingrédients étranges, voire inconnus - ainsi que la préparation et la présentation de ses plats. Elle nous démontre que les recettes les plus délicieuses peuvent se réaliser avec des produits courants, disponibles dans la plupart des supermarchés, nous explique ce qu'est un repas japonais et comment le savourer, mais également le rôle qu'y jouent les saisons, la variété et la présentation. Cette cuisine maison, saine et authentique, est celle des foyers japonais contemporains. Avec plus de 70 recettes illustrées - des nouilles sautées au porc et au pak choy, aux bouchées de bœuf aux légumes, en passant par la salade d'aubergines chaudes et le sushi au poulet et à l'avocat -, Aujourd'hui, je cuisine japonais est le premier ouvrage qui introduit sur les tables occidentales la véritable cuisine japonaise.