In Japanese Home Cooking, the techniques and ingredients of Japanese cuisine are explained clearly, thanks in great part to the many step-by-step photos. It omits nothing, from cooking rice to dressing a Japanese table.
The book is the ideal guide for cooks new to Japanese cuisine, as well as those with experience. Features include:
Japanese Home Cooking has six sections with more than 90 recipes plus variations for everyday dishes and for gourmet cuisine for special occasions.
Examples of the recipes are:
For hard-to-find ingredients, the book includes a resource section and tips on generally available substitutions.
"synopsis" may belong to another edition of this title.
Born in Japan, Chihiro Masui is the author of more than 20 cookbooks published in Japan and France. Hanae Kaede has worked as a pastry chef in Michelin-starred restaurants. She returned to Japan to obtain a diploma in Japanese cuisine. Annabelle Schachmes is a food journalist for the French daily newspaper France Soir. As a photographer, she has worked for various culinary publications and chefs' books.
"About this title" may belong to another edition of this title.
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