Authentic Japanese Cuisine for Beginners: A Step-by-Step Guide
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Language: English
Published by Japan Publications Trading, 2003
- Softcover
- Used
Softcover
Condition: Used - Very good
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- Title
- Authentic Japanese Cuisine for Beginners: A Step-by-Step Guide
- Author
- Shinojima, Sabi
- Publisher
- Japan Publications Trading
- Publication year
- 2003
- Condition
- Very Good
- Binding
- paperback
- Language
- English
- ISBN 10
- 4889960880
- ISBN 13
- 9784889960884
HAVE YOU EVER TRIED TO MAKE TEMPURA BUT BEEN DISMAYED BY THE RESULT?
In this handy full-color guide, you will discover the simple steps that professional chefs use to attain the perfect texture for every dish and bring out the full depth of flavor for each ingredient.
The seventy recipes in this volume are presented in full color, supplemented by full-color photographs of four, five, or more of the steps needed to prepare the dish perfectly. The key step-the professional's touch-for recipes is highlighted for quick reference.
Organized by method of preparation, the recipes include simmered dishes, elegant soups, rice dishes, noodle platters, custard-style egg dishes, seafood dishes, deep-fried and pan-fried dishes, and crisp marinated vegetable dishes.
Fundamental techniques of Japanese cooking, such as making stock, blanching vegetables, steaming rice, handling dried foods, and grilling fish, are included in each section, with illustrations for every step.
With its easy-to-use format and mouthwatering recipes, this book is an essential tool for every kitchen.
In this handy full-color guide, you will discover the simple steps that professional chefs use to attain the perfect texture for every dish and bring out the full depth of flavor for each ingredient.
The seventy recipes in this volume are presented in full color, supplemented by full-color photographs of four, five, or more of the steps needed to prepare the dish perfectly. The key step-the professional's touch-for recipes is highlighted for quick reference.
Organized by method of preparation, the recipes include simmered dishes, elegant soups, rice dishes, noodle platters, custard-style egg dishes, seafood dishes, deep-fried and pan-fried dishes, and crisp marinated vegetable dishes.
Fundamental techniques of Japanese cooking, such as making stock, blanching vegetables, steaming rice, handling dried foods, and grilling fish, are included in each section, with illustrations for every step.
With its easy-to-use format and mouthwatering recipes, this book is an essential tool for every kitchen.
"Synopsis" may belong to another edition of this title.
About the Author
Sabi Shinojima is a Kodansha International author.
"About the title" may belong to another edition of this title.
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