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The Breakaway Japanese Kitchen: Inspired New Tastes

Gower, Eric

18 ratings by Goodreads
ISBN 10: 4770029497 / ISBN 13: 9784770029492
Published by Kodansha USA 2003-08-08, 2003
Condition: Fine Hardcover
From The Oregon Room - Well described books! (Phoenix, OR, U.S.A.)

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About this Item

4770029497 Signed by author on half-title page, 2003 1st printing, Fine/Fine-minus DJ in Mylar, dustjacket has very light shelfwear- in new Mylar with price intact on flap, square corners & sound binding, clean unmarked text, not a remainder, a nice copy. .Carefully packaged to protect the corners. Bookseller Inventory # C00407

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Bibliographic Details

Title: The Breakaway Japanese Kitchen: Inspired New...

Publisher: Kodansha USA 2003-08-08

Publication Date: 2003

Binding: Hardcover

Book Condition: Fine

Dust Jacket Condition: Dust Jacket Included

Signed: Signed by Author(s)

Edition: 1st Edition

About this title

Synopsis:

The Breakaway Japanese Kitchen is a coup d'etat. Its elegant, easily prepared, and highly original dishes combine Japanese and Western elements in ways that produce compeletely new tastes.
Author and Chef Eric Gower artfully combines staple ingredients or seasonings from Japanese cooking-like edamame, shiitake, ginger, or soy sauce-with the easygoing, flexible approach of his native California. His dishes are born of passion for good home-cooked food and experimentation over 15 years spent living in Japan. He achieves his big flavors with citrus fruits, vinegars, ginger, shallots, fresh herbs, and plenty of coarsely ground black pepper.

Edamame Mint Pesto with almonds and garlic is an aromatic and satisfying departure from the usual basil. Tofu Salmon Mousse, lightly flavored with walnuts, is a smooth, rich-tasting spread for thinly-sliced toast and perfect for a Sunday brunch. Scallops with Miso, Ginger, and Ruby Grapefruit is an unforgettable blend of flavors, with citrus offsetting the deeper miso.

Many of the dishes can be made in ten minutes, and can be paired with a salad and bread to make a meal.

While incorporating Asian ingredients, the author tailors the recipes directly to American kitchens, and frequently offers suggestions for substitutions, such as fresh tarragon in place of shiso seeds.

About the Author:


Eric Gower is a writer and private chef. He divides his time between San Francisco and Kamakura, Japan

The food is beautifully photographed by Fumihiko Watanabe, photographer of Nobu: The Cookbook, which was nominated for the 2002 James Beard award for best food photography.

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

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