The Japanese Kitchen

The Japanese Kitchen

250 Recipes In A Traditional Spirit

Book - 2000
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In this comprehensive IACP Award-nominated cookbook, Hiroko Shimbo gently and authoritatively demystifies Japanese cuisine for Western cooks. In Part One, Shimbo offers up an extended cooking-school lesson in Japanese ingredients, cooking methods, and implements, with ample advice on easy-to-find substitute ingredients and shortcut techniques. This first part also has all the basic recipes for sauces, stocks, dressings, and relishes, plus time-tested secrets of rice and noodle cookery, allof which give readers the skills to improvise and create their own Japanese meals. In Part Two, Shimbo serves up a stunning feast of Japanese dishes, from updated classics of the traditional repertoire to her own delectable creations. Here are scrumptious appetizers like Tempura Pancakes and Salmon and Vegetables in a Sweet Vinegar Marinade, clear and delicate miso soups, hearty yet refined chicken, duck, and meat entrÃf©es, delicious fish and shellfish preparations, and lots of Japan's famous sushi, rice-bowl, and noodle-bowl dishes. A chapter on the fine art of Japanese desserts rounds out the banquet. This is an indispensable book for both aficionados and home cooks eager to learn more about Japanese cuisine.
Publisher: Boston, Mass. : Harvard Common Press, c2000
ISBN: 9781558321779
Branch Call Number: 641.5952
Characteristics: xiii, 512 pages :,illustrations ;,24 cm
Additional Contributors: Prato, Rodica


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Nov 07, 2011

Excellent traditional Japanese recipes. Most are simple to make and delicious! The instructions are easy to follow and the information helpful. It is easy to see why the Japanese are traditionally one of the healthiest peoples on earth!


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