The Japanese Kitchen - Softcover

Barber, Kimiko

4.11

57 ratings by Goodreads

Softcover

ISBN 10: 1904920667 ISBN 13: 9781904920663

Publisher: Kyle Books, 2007

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In her groundbreaking book, Kimiko Barber presents 100 essential ingredients, from the more familiar, such as soba (noodles) and nori (seaweed), to the more unusual umeboshi (pickled plums) and fu (pretty, colored gluten sponge cakes). Through informative prose, beautiful food photography and images of real people from diverse backgrounds and cultures, The Japanese Kitchen tells the full story behind Japanese cuisine and makes it both inviting and accessible to all.

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From the Publisher:

It is no secret that the Japanese enjoy the longest life expectancy in the world due to their healthy diet, but there is a misapprehension that difficult techniques and obscure ingredients are needed to cook authentic Japanese food. From soba (noodles) and nori (seaweed) to more exotic fare such as umeboshi (pickled plum), the Japanese Kitchen details the history, appearance, taste, health benefits and culinary use of each ingredient, with full instructions on buying, storing and preparing. Recipes such as Beef Tataki with Cucumber and Mustard Cress, Green Bean Salad with Creamy Tofu Dressing and Baked Sweet Miso-Marinated Salmon complete the sections, to take the ingredients from the store cupboard to the table. With specially commissioned recipe shots by an award-winning food photographer, plus close-ups of ingredients for easy identification and stunning location photography, the Japanese Kitchen tells the story of Japanese cuisine, as well as enabling you to! create it at home.

About the Author:

Kimiko Barber was born in Kobe, Japan in 1956 and arrived in U.K in 1972 to attend an English boarding school and quickly realized that leaning to cook was a necessity for survival. She recalled on her earlier memories of her three grandmothers' kitchens - one in the cosmopolitan town of Kobe, another in the beautiful old capital of Kyoto, and a third in a rustic country kitchen in Shikoku Island. She graduated from the University of York with a degree in Economics. After over ten years of working in investment banking in both City of London and Tokyo, a chance visit to Books for Cooks, a Mecca for foodies in Notting Hill, inspired her to change her career and focus on cooking and entertaining. She teaches Japanese, Thai, Vietnamese and other Asian fusion cooking in various cookery schools. Her first book 'Sushi Taste and Technique' from Dorling Kindersley published in September 2002 won the bronze award in best food book category in Jacob's Creek World Food Media! Awards. She is married and has three boys. She is an enthusiastic organic kitchen gardener and divides her time between London and rural Oxfordshire.

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