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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 International, 2003
Condition: Very Good Hardcover
From Charles Berry, Bookseller (Middletown, CA, U.S.A.)

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About this Item

First edition and first printing, hardcover and dust jacket in VG to VG+ condition: unmarked, light handling, one tiny DJ nick. 112 pages, with color photographs throughout. DJ protected by clear, removeable cover. [1.2 lbs]. Bookseller Inventory # 46316

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Bibliographic Details

Title: The Breakaway Japanese Kitchen : Inspired ...

Publisher: Kodansha International

Publication Date: 2003

Binding: Hardcover

Book Condition:Very Good

Dust Jacket Condition: Very Good

Edition: First 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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I operated a used bookstore in Davis, California, from 1985-1992 (Berry's Books), then moved to Mendocino, and have been selling used books on the internet since 1998. Middletown CA is my new home, and the air here is ideal for book preservation (low humidity). I am a jack of all trades, master of none, which lends itself well to the book trade. I currently have 19,000 books online in 160 different subject categories. The inventory is regularly updated online, so if you see it listed, there is a 99+% chance that I can mail it by the next business day.

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