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4 Local Warehouse Cooking and Food- Japanese
7 Remote Warehouse Cooking and Food- Japanese

The Japanese Kitchen

by

The Japanese Kitchen Cover

 

Synopses & Reviews

Publisher Comments:

In the first comprehensive introduction to Japanese cooking for the U.S. market in two decades, Shimbo gently and authoritatively demystifies for Western cooks this elegant and tasty cuisine. A master teacher gives a clear, complete and delicious introduction to a world-class cuisine. 80 two-color illustrations.

Synopsis:

The first comprehensive introduction to Japanese cooking for the U.S. market in two decades.

Synopsis:

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, all of 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 entrées, delicious fish and shellfish preparations, and lots of Japans 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.

Synopsis:

250 recipes reflecting Japanese culinary history from ancient to modern times.

Product Details

ISBN:
9781558321779
Foreword:
Tsai, Ming
Author:
Tsai, Ming
Author:
Beitchman, Shimbo
Author:
Shimbo, Hiroko
Publisher:
Harvard Common Press
Location:
Boston, Mass.
Subject:
Cookery, japanese
Subject:
Regional & Ethnic - Japanese
Subject:
General Cooking
Subject:
Ethnic
Subject:
Cooking and Food-Japanese
Edition Description:
Trade paper
Series:
Non Series
Series Volume:
[29]
Publication Date:
20001131
Binding:
TRADE PAPER
Grade Level:
General/trade
Language:
English
Illustrations:
Yes
Pages:
528
Dimensions:
9.13 x 7.25 x 1.58 in

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Related Subjects

Arts and Entertainment » Architecture » General
Cooking and Food » Regional and Ethnic » Japanese
Health and Self-Help » Health and Medicine » Alternative
Health and Self-Help » Health and Medicine » General
Health and Self-Help » Health and Medicine » General Medicine
Health and Self-Help » Health and Medicine » Medical Specialties
History and Social Science » Military » Naval History

The Japanese Kitchen New Trade Paper
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$21.95 In Stock
Product details 528 pages Harvard Common Press - English 9781558321779 Reviews:
"Synopsis" by , The first comprehensive introduction to Japanese cooking for the U.S. market in two decades.
"Synopsis" by ,
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, all of 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 entrées, delicious fish and shellfish preparations, and lots of Japans 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.

"Synopsis" by ,
250 recipes reflecting Japanese culinary history from ancient to modern times.

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