Practical Japanese Cooking: Easy and Elegant - Couverture rigide

Tsuji, Shizuo; Hata, Koichiro

Couverture rigide

ISBN 10 : 0870117629 ISBN 13 : 9780870117626

Editeur : Kodansha America, Inc, 1986

Synopsis

A practical guide to Japanese cooking, including clear directions and tips on crucial points. Sushi, yakitori, tempura, tofu, miso-the Japanese food explosion is here and many new and inviting dishes from Japan are finding their way into the Western heart and home. For far too long Japanese food has been treated in the West as something precious and over-refined-pure elegant restaurant fare-when in fact it is prepared daily in millions of Japanese households without fuss of any kind. Here is the book that takes all that is good about Japanese food and brings it into the home. All

A propos du livre

Revue de presse

For the original edition "The striking photographs and creative design of this oversize cookbook stress the physical beauty of traditional Japanese cuisine. The wonderful surprise is that the book succeeds in making these artful effects accessible even to novices of Japanese-style preparation and cooking techniques. The most exotic-looking dishes, clam soup, for example, or jade green deep-fried shrimp, prove to be relatively simple to prepare. Unfamiliar cooking methods are illustrated by detailed, full-color sequence photographs. And in a lovely preface, Tsuji (Japanese Cooking: A Simple Art) president of a professional culinary school in Japan (where Hata is head chef), encourages newcomers to make Japanese cookery their own, experimenting, substituting, rearranging without fear that they will violate the spirit of a most adaptable cuisine." - Publishers Weekly "The recipes are clear and easy to follow, and the illustrations are especially delightful, truly top high-style Japanese simplicity. Messrs. Tsuji and Hata have given us the best of the old and the new." - --M.F.K. Fisher

Présentation de l'éditeur

Sushi, yakitori, tempura, tofu, miso—the Japanese food explosion is here and many new and inviting dishes from Japan are finding their way into the Western heart and home.
For far too long Japanese food has been treated in the West as something precious and over-refined-pure elegant restaurant fare—when in fact it is prepared daily in millions of Japanese households without fuss of any kind. Here is the book that takes all that is good about Japanese food and brings it into the home.
All recipes are authentic, practical, and lavishly illustrated in color. Techniques, too, are represented in color and lucidly explained. Most important, however, is the selection of ingredients: only those available in supermarkets and oriental food shops in the West are used.
From the dainty and delicate dishes that have garnered Japanese cuisine a worldwide reputation to the hearty barbecue and one-pot cornucopias of fresh meat, seafood, and vegetables—all are here at their edible best, charming and accessible, in a cookbook that is a feast for the eyes as well as the family.

Détails de l'édition

• Éditeur: Kodansha America, Inc
• Date d'édition: 1986
• Langue: anglais
• ISBN 10: 0870117629
• ISBN 13: 9780870117626
• Reliure: Relié
• Numéro d'édition: 1
• Nombre de pages: 152
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible