Simply Japanese: Modern Cooking for the Healthy Home - Couverture rigide

Arimoto, Yoko

Couverture rigide

ISBN 10 : 4770031025 ISBN 13 : 9784770031020

Editeur : Kodansha International Ltd, 2010

Synopsis

For people taking their first step into Japanese cuisine, the book provides a full explanation of the Japanese eating style, from small serving bowls and chopsticks, to the Japanese philosophy of healthy eating. Methods range from simple one-two-three steps, like learning to make your own teriyaki salmon to, for example, the twenty-step detailed process of making tofu from scratch at home. Each finished dish has a beautiful picture, styled by the author using her every-day dishes. The key points of each method are also illustrated in detail with colour pictures, with the author's helpful commentaries and brief tips. There are sections, with texts and pictures, regarding Japanese essential seasonings, home kitchen equipment and cooking techniques. The reader will find here an alternative way for making dashi stock, learn useful supplemental information, etc.

A propos du livre

Présentation de l'éditeur

Yoko Arimoto, arguably Japan’s most popular expert on home cooking, is famous not only for her simple, healthy recipes, but for her stylish food presentation as well. The author of over 100 best-selling cookbooks in Japanese, Arimoto travels extensively and has homes in London, the Umbria region of Italy, and in both Tokyo and Nagano, Japan. From her experiences entertaining and cooking for all kinds of people, she has gained an understanding of differences in tastes and perspectives, enabling her to add an international flair to her native cuisine.
In Simply Japanese, Arimoto presents about 60 recipes divided into several sections: seafood, meat, vegetables, tofu, deep-fried foods, rice and miso soup. The recipes are designed for the home cook—not professional chefs—and most don’t require special ingredients or multiple steps. Rather, they are for creating casual dishes typically eaten in a contemporary Japanese home. Arimoto uses basic ingredients such as soy sauce, sake and nori, all readily available in the U.S.; and emphasizes fresh vegetables and local fish and meats. To liven things up, and to challenge the more adventurous cook, she does include some dishes with more exotic ingredients such as tarako pollock roe and yuzu citrus, found at Asian grocery stores.
Methods range from simple procedures like learning to make teriyaki salmon and cornmeal shrimp tempura, to the 20-step process of making tofu from scratch. Each finished dish is shown in a beautiful photo, styled by the author using her own, everyday tableware. The key points of each method are also illustrated in detail with color photos, along with the author’s helpful comments and quick tips. Arimoto provides a full explanation of the Japanese culinary style, from how many dishes are served and the kinds of plates used in the home, to the philosophy of healthy eating. Additional sections cover such topics as essential seasonings, home kitchen equipment and cooking techniques, directions for making dashi stock, and other supplemental information.

Biographie de l'auteur

After a career as a fashion designer, YOKO ARIMOTO found herself enjoying cooking at home for her three children. She soon started working on food-related magazine articles, which were quickly followed by appearances on television food shows. She also began writing cookbooks, which became bestsellers in Japan. Simply Japanese is her first book to be translated into English. In addition to traveling and writing, Arimoto is currently involved in projects to produce better kitchen tools and local foods with artisans. As always, she continues to cook for and entertain her friends.
Photographer FUMIHIKO WATANABE is based in Tokyo. He has worked on numerous food magazines and cookbooks, including Nobu: The Cookbook, published by Kodansha International, which was nominated for a James Beard Award for photography.

Détails de l'édition

• Éditeur: Kodansha International Ltd
• Date d'édition: 2010
• Langue: anglais
• ISBN 10: 4770031025
• ISBN 13: 9784770031020
• Reliure: Relié
• Nombre de pages: 162
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible