The Japanese Cookbook: A timeless cuisine: the traditions, techniques, ingredients and recipes

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Emi Kazuko

The Japanese Cookbook

A timeless cuisine: the traditions, techniques, ingredients and recipes

Emi Kazuko

$39.95

Hardback

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English

Lorenz Books
28 June 2024

Cookery, food & drink; National & regional cuisine

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.

By: Emi Kazuko
Imprint: Lorenz Books
Country of Publication: United Kingdom
Dimensions: Height: 282mm, Width: 216mm,
ISBN: 9780754835943
ISBN 10: 0754835944
Pages: 256
Publication Date: 28 June 2024
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Active

Emi Kazuko, author, is a writer and journalist who has published many books, including The Little Japanese Cookbook, Easy Sushi and Street Cafe Japan. Yasuko Fukuoka, recipe writer, is a successful musician and great cook. Her concert tours in Japan have provided her with a wide knowledge of regional Japanese food.