Masterclass in Japanese Cooking

Emi Kazuko

Published by Whitecap Books, Limited, 2004
ISBN 10: 1552856186 / ISBN 13: 9781552856185
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Light shelving wear with minimal damage to cover and bindings. Pages show minor use. Bookseller Inventory # G1552856186I3N00

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With exotic flavors and lovely presentations, Japanese cuisine intrigues and tempts many home cooks and challenges most. Emi Kazuko, author and expert on Japanese food, reveals the essence of this cuisine in MasterClass in Japanese Cooking. Each chapter covers basics on the cuisine as well as the ingredients and presentation styles. Recipes such as Thick Egg Soup, Agedashi-dofu and Swordfish Rice Bowl with Honey Shoyu Sauce, all with step-by-step "MasterClass" guides presented by renowned Japanese chefs, make a beginner seem like an expert.

From the Publisher: Imagine having the opportunity to take a course in Japanese cooking—then imagine not just one, but a score of chefs to teach you the art and techniques. Now Emi Kazuko has assembled 20 leading chefs and food experts in Masterclass in Japanese Cooking. Each cook offers you three of their favorite dishes, one of which is selected to be a step–by–step masterclass: Susumu Hatekeyama (Chicken Simmered with Vegetables), Kentaro (Swordfish Rice Bowl with Honey Shoyu Sauce), Hiroshi Miura (Steamed Duck with Miso Sauce). What’s more, the author has added 60 additional recipes of her own, both simple (Pot–cooked Udon Noodles) and unusual (Tofu Hotpot with Oyster and Chrysanthemum Leaves). Commentary on Japanese regions and traditions, including the tea ceremony, and an informative look inside the Japanese pantry, completes this superbly designed cookbook. Emi Kazuko is a successful food writer and cookbook author. Born in Tokyo, she attended the Tokyo Kaikan Cookery School. She is the author of five previous cookbooks, including The Book of Japanese Cooking, Japanese Food and Cooking, and Easy Sushi.

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Bibliographic Details

Title: Masterclass in Japanese Cooking
Publisher: Whitecap Books, Limited
Publication Date: 2004
Binding: Paperback
Book Condition: Good

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Book Description Whitecap Books Ltd, North Vancouver, British Columbia, Canada, 2005. Paperback. Book Condition: Fine. (CAD) No markings, light rubbing to back cover, Fine. Wraps, 192pp, index. Colour photos throughout. Recipes from 20 clebrated chefs from Grilled Sea bass in Sweet Miso to Thick Egg Soup. Step-by-step instructions. A heavy book. 92.3 JM FO 38/5 Size: 4to - over 9¾" - 12". Bookseller Inventory # 66640

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