The Japanese & Korean Cookbook: The very best of two classic Asian cuisines: a guide to ingredients, techniques and 250 recipes shown step by step with 1500 photographs - Couverture souple

Kazuko Emi

Couverture souple

ISBN 10 : 1846816033 ISBN 13 : 9781846816031

Editeur : Hermes House, 2017

Synopsis

A complete guide to the food of Japan and Korea: customs, ingredients and recipes Begins with a fascinating introduction to the geography and climate, history, culinary traditions and regional dishes of Japan and Korea Over 245 delicious and aromatic recipes, each with simple step-by-step instructions, and more than 1500 colour photographs, including a tempting image of each finished dish to ensure perfect results are achieved every time Includes recipes for sushi and sashimi; snacks and light bites; soups and broths; rice and noodles; fish; shellfish; poultry; pork; beef; salads, tofu & kimchi; vegetable accompaniments; and sweet snacks and drinks Discover sensational tastes, from Japanese delights such as Tokyo-style Ramen Noodles in Soup, Sukiyaki, and Sweet Pancake, to fiery Korean dishes like Gochujang Chicken Stew, Classic Cabbage Kimchi, and Sweet Rice Punch Complete nutritional information is provided for every recipe Japanese food is recognized all over the world for its simplicity and attractive presentation, while Korean food is known for having robust and spicy flavours. Each country has its own style of cooking, but they share a similar approach to food with an emphasis on using high-quality, seasonal and fresh ingredients. They both feature a vast array of exciting, regional specialities, many of which have originated from traditional recipes and locally sourced produced. This exciting new book explores the history, culture and customs of Japan and Korea, from the evolution of their cuisines to the dishes that have become synonymous with the countries themselves. This comprehensive volume is divided into three easy-to-use sections. The first section, Culinary Traditions, begins with an informative history of the flavours and cooking styles of the Japanese and Korean food, from the colourful festivals and celebrations to eating etiquette, and ways they have influenced neighbouring countries and others around the world. The second section, Equipment and Ingredients, begins with a guide to the typical implements used for preparing, cooking and serving, from sushi mats and rice cookers to the authentic crockery and utensils. Following this is a list of the key ingredients that are common to Japanese and Korean kitchens, from ginseng and tofu to seaweed and fish pastes, including convenient recipes for preparing the basic stocks and sauces. The final section, The Recipes, consists of over 245 authentic dishes from every region, which include popular classics, from Hand-rolled Sushi and Pak Choi Kimchi to lesser-known delights, such as Savoury Egg Soup and Fiery Octopus. There is also a section of tempting sweet snacks and drinks, with treats such as Green Tea Ice Cream, Kabocha Squash Cake, and Persimmon Sorbet in Ginger Punch. Full nutritional information is provided for all recipes featured to help with dietary needs. Beautifully illustrated with more than 1500 step-by-step colour photographs, this superb book brings together a tantalizing collection of irresistible and exotic dishes for every palate and occasion. It is a perfect kitchen guide for any cook who wants to discover exciting flavours.

A propos du livre

À propos de l'auteur

Emi Kazuko is a leading food writer and journalist. She has published numerous books and has also contributed articles to magazines such as Conde Naste Traveller and Eyewitness Travel Guide to Japan, as well as contributing to 'Woman's Hour' (Radio 4) and a BBC World Service current affairs programme. Emi attended the prestigious Tokyo Kaikan Cooking School to learn French cooking as part of her bridal training, and studied Chinese, Japanese and Italian cooking privately. She has also trained in the art of tea ceremony and Japanese flower arrangement. Home cooking is her main interest and love, and she hopes Japanese cooking will one day become part of a Western daily diet. Young Jin Song owns several Korean restaurants in Asia and London. He is passionate about Korean food and has used his international restaurant experience to fuse traditional Korean cooking techniques and ingredients with an understanding of other cuisines to create an accessible yet authentic cooking style. Young also has experience of the film world and, in addition to his culinary enterprises, has directed and produced television commercials and written several film scripts. He has lived in Britain since graduating from the London College of Printing with a BA in Film and Video, but travels to Asia on a regular basis. Korean Cooking is his first book.

Détails de l'édition

• Éditeur: Hermes House
• Date d'édition: 2017
• Langue: anglais
• ISBN 10: 1846816033
• ISBN 13: 9781846816031
• Reliure: Broché
• Nombre de pages: 512
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible