Items related to Step-by-step Japanese Cooking
Synopsis
Shows how to prepare Japanese-style stock, soups, raw fish, main dishes, salads, rice, noodles, and desserts, and discusses special ingredients and cooking techniques
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From Publishers Weekly
This comprehensive guide takes the mystique out of cooking and serving Japanese cuisine. It encompasses a range of techniques from filleting fish and chicken, grilling, steaming and deep frying to preparing dried foods and serving tea and sake. The intricate art of fruit and vegetable carving is also explored, since Japanese foods are prepared for visual as well as palatal enjoyment. The authors, both professional chefs, offer more than 100 recipes, each accompanied and clarified by superbly detailed color photos and thorough instructions. Basic Japanese ingredients and seasonings that have no Western counterparts are clearly defined. Informative chapters on the history and cultural significance of food in Japan and on kitchen equipment are also included in this useful reference for serious cooks.
Copyright 1986 Reed Business Information, Inc.
"About this title" may belong to another edition of this title.
- PublisherGrange Books
- Publication date1995
- ISBN 10 1856277003
- ISBN 13 9781856277006
- BindingHardcover
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