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Book synopsis

Every complex art has a simple solution. Japanese food is adored throughout the globe, yet a mysterious shroud remains over Japanese cooking. Perhaps cooking with exotic flavors is as daunting as attempting to recreate the artful presentation, but the love for Japanese food rarely finds its way into the home. Japanese Cooking Made Simple demystifies the cuisine that you love to eat and helps you discover, from the comforts of your kitchen, the wide variety of dishes that this delicate, delicious, and nourishing cuisine offers. You'll find that with rice, fresh fish, poultry, and vegetables-and some basic condiments-you can prepare authentic Japanese dishes that are both aesthetically and palate pleasing. Japanese Cooking Made Simple will clear the air of mystery that surrounds Japanese cookery and provide simple techniques to help you create delicious, authentic Japanese meals at home. Learn the fundamentals of Japanese cooking, with detailed instructions for all the essentials, from how to cook rice to how to slice fish for sushi and sashimi Enjoy more than 100 easy-to-follow authentic Japanese recipes, including Miso Soup, Ramen with Braised Pork Belly, Tempura Soba, Fried Tofu in Broth, California Roll, Pan-Broiled Salmon with Scallions, Chicken Yakitori, and Green Tea Ice Cream Discover beautifully illustrated instructions for making sushi, including norimaki and temaki Whether you want to create impressive bento boxes or simply prepare savory ramen for your family, Japanese Cooking Made Simple offers you the basic techniques you need to create authentic Japanese meals in the comfort of your home."

Book details

Book category Books in English Lifestyle, sport & leisure Cookery / food & drink etc National & regional cuisine

• Full title: Japanese Cooking Made Simple
• Author: Salinas Press
• Language: English
• Binding: Hardback
• Number of pages: 282
• EAN: 9781623154660
• ISBN: 1623154669
• ID: 09191002
• Publisher: Salinas Press
• Weight: 830 g
• Dimensions: 248 × 202 × 22 mm
• Date of publishing: 12. June 2014

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