Japanese Food and Cooking: A timeless cuisine: the traditions, techniques, ingredients and recipes

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9780754825029: Japanese Food and Cooking: A timeless cuisine: the traditions, techniques, ingredients and recipes
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This award-winning volume is a comprehensive guide to all aspects of Japanese cuisine, from its history and underlying philosophy to the unique ingredients, methods of preparation and cooking techniques. Over 140 recipes ranging from sushi to teriyaki and tempura show how to make all the well-known Japanese dishes as well as regional varations, and there are 750 step-by-step photographs inspire and explain.

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About the Author:

Emi Kazuko, author, was born in Tokyo, and is a leading writer and journalist. She has published numerous books, including The Little Japanese Cookbook, Street Cafe Japan and Easy Sushi. Emi has contributed articles to magazines and books such as Eyewitness Travel Guide to Japan. Yasuko Fukuoka, recipe writer, is a successful musician and composer, as well as a brilliant home cook. Her concert tours in Japan have provided her with wide knowledge and appreciation of regional Japanese food.

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Fukuoka, Yasuko
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