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The Japanese Cookbook (A Timeless Cuisine: the Traditions, Techniques, Ingredients and Recipes)
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$25.00
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Product Details
Author:
Emi Kazuko, Yasuko Fukuoka
Format:
Hardcover
Pages:
256
Publisher:
Anness Publishing (September 1, 2024)
Imprint:
Lorenz Books
Language:
English
Audience:
General/trade
ISBN-13:
9780754835943
ISBN-10:
0754835944
Weight:
46.48oz
Dimensions:
8.95" x 11.4" x 0.95"
File:
Eloquence-SimonSchuster_05022026_P10038138_onix30_Complete-20260502.xml
Folder:
Eloquence
List Price:
$25.00
Pub Discount:
65
Case Pack:
10
As low as:
$19.25
Publisher Identifier:
P-SS
Discount Code:
A
Overview
THE JAPANESE COOKBOOK
A timeless cuisine: the traditions, techniques, ingredients and recipes
140 recipes * 600 color photographs
Taking pleasure in the preparation, cooking and presentation of food is true of all cultures but none more so than the Japanese. This informative guide covers all aspects of Japanese cuisine, from its history and underlying philosophy to the unique ingredients, methods of preparation and cooking techniques.
Combining flavour with beauty, the recipes range from simple miso soups to elegant raw fish sashimi. Divided into seven chapters, the selection of over 140 dishes covers all the components of a traditional Japanese meal: rice and sushi; soups and noodles; vegetables and seaweed dishes; beans, tofu and egg dishes; fish and shellfish; poultry and meat recipes; and also some delectable desserts.
Illustrated throughout with beautiful photographs, this is a wonderful book to be treasured by all who enjoy creating simple and elegant food.
A timeless cuisine: the traditions, techniques, ingredients and recipes
140 recipes * 600 color photographs
Taking pleasure in the preparation, cooking and presentation of food is true of all cultures but none more so than the Japanese. This informative guide covers all aspects of Japanese cuisine, from its history and underlying philosophy to the unique ingredients, methods of preparation and cooking techniques.
Combining flavour with beauty, the recipes range from simple miso soups to elegant raw fish sashimi. Divided into seven chapters, the selection of over 140 dishes covers all the components of a traditional Japanese meal: rice and sushi; soups and noodles; vegetables and seaweed dishes; beans, tofu and egg dishes; fish and shellfish; poultry and meat recipes; and also some delectable desserts.
Illustrated throughout with beautiful photographs, this is a wonderful book to be treasured by all who enjoy creating simple and elegant food.
