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The Food of Japan: Authentic Recipes from the Land of the Rising Sun (Food of Series) - Softcover

Wagner, Walter

  • 3.56 out of 5 stars
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9789625930107: The Food of Japan: Authentic Recipes from the Land of the Rising Sun (Food of Series)
Softcover
ISBN 10: 9625930108 ISBN 13: 9789625930107
Publisher: Tuttle Pub, 1996

Synopsis

Describes Japanese foods and cooking techniques and shares recipes

"synopsis" may belong to another edition of this title.

About the Author

Prize-winning chef Takayuki Kosaki was born in Ishikawa Prefecture. In 1994 he became Chef de Cuisine at Hyatt Regency Osaka's finest Japanese Restaurant, Irodori.

Walter Wagner, Executive Chef at Hyatt Regency Osaka since its opening in 1994, acquired much of the essential culinary experience in his native land, Switzerland, as well as abroad. He is currently a board director of the Melbourne Food & Wine Festival and a member of the International Food & Beverage Forum. Also, he served as a board member of Restaurant & Catering Victoria for five years.

Photographer Heinz von Holzen was F&B Director at the Grand Hyatt Bali before setting up his own company in Bali, specializing in food photography and food consultancy. He operates a restaurant and cooking school called Bumbu Bali and is the author of 8 books on Balinese and Indonesian cuisine.

From Publishers Weekly

The attractive Periplus Cookbooks series (The Food of Bali; The Food of Thailand) presents Asian national cuisines for preparing in Western kitchens. This volume offers a compact but thorough survey of the fundamentals of Japanese food, highlighted by more than 70 recipes. A long, helpful glossary of ingredients precedes the recipes, and brief essays on the evolution of Japanese food are informative (e.g., the impact of shojin ryori?the "vegetarian Buddhist temple fare"?with its emphasis on providing five colors and six tastes in a meal). Recipes are "grouped to follow the basic pattern of a Japanese meal" rather than by main ingredient. Starters include clear soups, vegetables and sashimi. Entrees range from sushi to yakitori (chicken on skewers) to remarkable fish recipes such as Kelp-Grilled Tuna, in which the miso-and ginger-seasoned tuna is baked in kelp; also featured are duck, pork and beef dishes. Subtle desserts include the ever-popular Green-Tea Ice Cream. This concise, practical cookbook is a solid introduction to a particularly beautiful and healthy cuisine.
Copyright 1995 Reed Business Information, Inc.

"About this title" may belong to another edition of this title.

Publisher
Tuttle Pub
Publication date
1996
Language
English
ISBN 10 
9625930108
ISBN 13 
9789625930107
Binding
Paperback
Number of pages
150
Editor
Kosaki Takayuki
Rating
  • 3.56 out of 5 stars
    9 ratings by Goodreads