The Japanese Kitchen: A Book of Essential Ingredients with 200 Authentic Recipes, Hardcover – 1 Oct 2004
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Stunning photography, excellent writing and mouth-watering recipes make this an instant classic -- Olive, November 2004
a gentle way into the cuisine with a history, health properties, advice on availability and simpler recipes -- Observer Food Monthly, December 04 --This text refers to an out of print or unavailable edition of this title.
From the Publisher
It is no secret that the Japanese enjoy the longest life expectancy in the world due to their healthy diet, but there is a misapprehension that difficult techniques and obscure ingredients are needed to cook authentic Japanese food. From soba (noodles) and nori (seaweed) to more exotic fare such as umeboshi (pickled plum), the Japanese Kitchen details the history, appearance, taste, health benefits and culinary use of each ingredient, with full instructions on buying, storing and preparing. Recipes such as Beef Tataki with Cucumber and Mustard Cress, Green Bean Salad with Creamy Tofu Dressing and Baked Sweet Miso-Marinated Salmon complete the sections, to take the ingredients from the store cupboard to the table. With specially commissioned recipe shots by an award-winning food photographer, plus close-ups of ingredients for easy identification and stunning location photography, the Japanese Kitchen tells the story of Japanese cuisine, as well as enabling you to create it at home. --This text refers to an out of print or unavailable edition of this title.See all Product description
Top customer reviews
Needless to say I'll be sending this back for a full refund. It isn't worth the paper it's printed on. Honestly, I'm amazed that there weren't takeaway leaflets inside. If I want pre-packaged Japanese food, I'll go to Asda an buy some ready made sushi. Granted, it tastes like crotch, but it'll be better value for money than this. It's not even fit to wipe my cornhole.
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