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Japanese Vegetarian Cookery Paperback – 24 Jul 1986

5.0 out of 5 stars 3 customer reviews

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Product details

  • Paperback: 320 pages
  • Publisher: Jonathan Cape Ltd (24 July 1986)
  • Language: English
  • ISBN-10: 0224028626
  • ISBN-13: 978-0224028622
  • Package Dimensions: 23.2 x 15.6 x 2.6 cm
  • Average Customer Review: 5.0 out of 5 stars 3 customer reviews
  • Amazon Bestsellers Rank: 382,488 in Books (See Top 100 in Books)
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Product description

During her four years in Japan Lesley Downer discovered just how varied, delicious and healthy Japanese vegetarian cookery is, with its emphasis on fresh foods simply prepared. lightly cooked to conserve flavour and goodness, and presented with maximum visual appeal. S sampled and collected many recipes - from the finest Zen temple cuisine and restaurant cooking to exquisite food served in the homes of friends. This book is the welcome result of her culinary adventure, and gives us the chance to enjoy the very best of Japanese cooking at home. The recipes are divided into three sections. The first reveals a rich variety of both classic and unorthodox vegetable dishes, from broccoli with golden dressing or mushrooms with tofu and deep-fried walnuts, to steamed spinach buns and marinated turnip and apricot rolls. In the second section she deals with beans, eggs and particularly the wide use in Japanese cuisine of the versatile and nutritious soya bean in its many forms. We are shown how easy it is to make tofu, luxurious yuba, miso and natto - and how to combine them in mouth-watering recipes such as tofu treasure balls. Grains arc the subject of the final section. which shows us how to make that Japanese staple sushi rice (with both white and brown rice), and the non roll, which, with its endless variety of fillings, is the Japanese equivalent of the sandwich. Lesley Downer illuminates the mysterious rituals of Japanese etiquette, and prefaces her recipes with entertaining stories from her life in Japan. With lists of Japanese food suppliers in Australia and the United Kingdom, and an alphabetical explanation of ingredients, authentic utensils and cooking techniques, this is a clear and comprehensive guide to the art of Japanese vegetarian cooking, which will be a welcome addition to the bookshelf of any adventurous cook.

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Format: Hardcover
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on 26 August 2014
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on 11 October 2015
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