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La Cocina Japonesa: 200 Recetas Originales Con Informacion Sobre Ingredientes Esenciales

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La Cocina Japonesa: 200 Recetas Originales Con Informacion Sobre Ingredientes Esenciales Cover

 

Synopses & Reviews

Publisher Comments:

Until recently, Japanese cooking was considered esoteric, but the remarkable popularity of sushi and noodle bars, along with increasing accessibility of the ingredients, has put the country firmly on the culinary map. This introduction invites readers on a personal tour of Japan's exquisite cuisine, presenting 100 essential ingredients and 200 recipes from all over the country. Every ingredient has a separate entry that gives in-depth background information on its appearance, taste, culinary uses, and health benefits. Recipes range from the classics, such as Miso Soup with Tofu, to the more contemporary Marinated Tiger Prawns in Sweet Ginger Vinegar. With informative prose, beautiful photography, and images of real people from diverse backgrounds, this cookbook dispels the intimidation of Japanese food and makes both preparing it and appreciating it accessible to all.
 
Hasta ahora, la comida japonesa se ha mantenido en la oscuridad, pero la gran popularidad de los bares de sushi, junto con la facilidad de conseguir los ingredientes, ha consagrado al país como uno de los grandes en el mundo culinario. Esta introducción lleva al lector al mundo de la comida japonesa, presentando 100 ingredientes básicos y 200 recetas de todas partes del Japón. Cada ingrediente es detallado con información sobre su apariencia, sabor, usos culinarios y sus cualidades saludables. Las recetas van desde los clásicos—Sopa Miso con tofu—hasta comidas más contemporáneas como Gambas Marinadas en Vinagre Dulce de Jengibre. El texto informativo, junto con las bellas fotografías, y las imágenes de personas reales de distintas nacionalidades, ayuda a reducir la intimidación que muchos sienten por la comida japonesa y la convierte en algo accesible y atractivo para todos.

Synopsis:

Until recently, Japanese cooking was considered esoteric, but the remarkable popularity of sushi and noodle bars, along with increasing accessibility of the ingredients, has put the country firmly on the culinary map. This introduction invites readers on a personal tour of Japan's exquisite cuisine, presenting 100 essential ingredients and 200 recipes from all over the country. Every ingredient has a separate entry that gives in-depth background information on its appearance, taste, culinary uses, and health benefits. Recipes range from the classics, such as Miso Soup with Tofu, to the more contemporary Marinated Tiger Prawns in Sweet Ginger Vinegar. With informative prose, beautiful photography, and images of real people from diverse backgrounds, this cookbook dispels the intimidation of Japanese food and makes both preparing it and appreciating it accessible to all.

About the Author

Kimiko Barber is a teacher of Japanese cookery and the author of Easy Noodles, Sushi, and Taste and Technique.

Product Details

ISBN:
9788480765817
Author:
Barber, Kimiko
Publisher:
Blume
Translator:
George, David N.M.
Author:
George, David N.M.
Subject:
Japanese
Subject:
Methods - Gourmet
Subject:
Regional & Ethnic - Japanese
Subject:
Gourmet
Edition Description:
Trade Cloth
Publication Date:
20061031
Binding:
HARDCOVER
Language:
Spanish
Illustrations:
Y
Pages:
240
Dimensions:
10 x 7.75 x 0.6 in 0.5 lb

Related Subjects

La Cocina Japonesa: 200 Recetas Originales Con Informacion Sobre Ingredientes Esenciales New Hardcover
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Product details 240 pages Blume - Spanish 9788480765817 Reviews:
"Synopsis" by , Until recently, Japanese cooking was considered esoteric, but the remarkable popularity of sushi and noodle bars, along with increasing accessibility of the ingredients, has put the country firmly on the culinary map. This introduction invites readers on a personal tour of Japan's exquisite cuisine, presenting 100 essential ingredients and 200 recipes from all over the country. Every ingredient has a separate entry that gives in-depth background information on its appearance, taste, culinary uses, and health benefits. Recipes range from the classics, such as Miso Soup with Tofu, to the more contemporary Marinated Tiger Prawns in Sweet Ginger Vinegar. With informative prose, beautiful photography, and images of real people from diverse backgrounds, this cookbook dispels the intimidation of Japanese food and makes both preparing it and appreciating it accessible to all.

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