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Japanese Cooking: A Simple Art
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Japanese food continues
to grow in popularity in the United States. Yet enjoyment of Japanese
cooking is still largely limited to an occasional night out at a
Japanese restaurant, and for far too long it has been assumed that this
food is difficult to make in one's own kitchen. Actually, Japanese
cooking is surprisingly simple. Raw ingredients should be glistening
fresh and of the best quality, and flavors, however elaborate, are built
up from just two basic seasonings - dashi, an easily made, delicate
stock, and shoyu, naturally brewed Japanese soy sauce.
This
cookbook is much more than an accumulation of recipes. In his preface,
the author (whom Craig Claiborne calls "a sort of Renaissance man of
Japanese and world gastronomy") discusses the essence of Japanese
cooking, with its emphasis on simplicity, a balance of textures, colors,
and flavors, seasonal freshness, and beauty of presentation. The
expertise of the staff of the professional cooking school headed by the
author is evident throughout the book.
After introducing
ingredients and utensils, the 20 chapters of Part One are made up of
lessons presenting all the basic Japanese cooking methods and principal
types of prepared foods-grilling, simmering, steaming, noodles, sushi,
pickles, and so on-with accompanying basic model recipes. Part Two
consists of 130 carefully selected recipes. These range from simple
dishes for daily fare to well-chosen challenges for the adventurous
cook. Together with the 90-odd recipes included in Part One, these
enable the cook to build up a repertory, dish by dish, from the basic
everyday "soup and three" formula to a gala banquet.
Whether preparing a snack for oneself or something special for friends, readers will find themselves reaching for this volume. Japanese Cooking: A Simple Art is a sourcebook of cooking concepts and recipes from one of the world's outstanding culinary traditions.
Over
220 recipes 510 sketches 16 color pages chart of North American and
Japanese fish extensive list of shops in North America where ingredients
can be purchased calorie and weight chart of typical Japanese foods
metric conversion tables.
to grow in popularity in the United States. Yet enjoyment of Japanese
cooking is still largely limited to an occasional night out at a
Japanese restaurant, and for far too long it has been assumed that this
food is difficult to make in one's own kitchen. Actually, Japanese
cooking is surprisingly simple. Raw ingredients should be glistening
fresh and of the best quality, and flavors, however elaborate, are built
up from just two basic seasonings - dashi, an easily made, delicate
stock, and shoyu, naturally brewed Japanese soy sauce.
This
cookbook is much more than an accumulation of recipes. In his preface,
the author (whom Craig Claiborne calls "a sort of Renaissance man of
Japanese and world gastronomy") discusses the essence of Japanese
cooking, with its emphasis on simplicity, a balance of textures, colors,
and flavors, seasonal freshness, and beauty of presentation. The
expertise of the staff of the professional cooking school headed by the
author is evident throughout the book.
After introducing
ingredients and utensils, the 20 chapters of Part One are made up of
lessons presenting all the basic Japanese cooking methods and principal
types of prepared foods-grilling, simmering, steaming, noodles, sushi,
pickles, and so on-with accompanying basic model recipes. Part Two
consists of 130 carefully selected recipes. These range from simple
dishes for daily fare to well-chosen challenges for the adventurous
cook. Together with the 90-odd recipes included in Part One, these
enable the cook to build up a repertory, dish by dish, from the basic
everyday "soup and three" formula to a gala banquet.
Whether preparing a snack for oneself or something special for friends, readers will find themselves reaching for this volume. Japanese Cooking: A Simple Art is a sourcebook of cooking concepts and recipes from one of the world's outstanding culinary traditions.
Over
220 recipes 510 sketches 16 color pages chart of North American and
Japanese fish extensive list of shops in North America where ingredients
can be purchased calorie and weight chart of typical Japanese foods
metric conversion tables.
Kategorie:
Rok:
1980
Wydanie:
1st
Wydawnictwo:
Kodansha USA
Język:
english
Strony:
518
ISBN 10:
0870113992
ISBN 13:
9780870113994
Plik:
PDF, 50.27 MB
Twoje tagi:
IPFS:
CID , CID Blake2b
english, 1980
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