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Books: Cooking by Cuisine -> Cooking Japanese
The Food of Japan: Authentic Recipes from the Land of the Rising Sun (Periplus World Cookbooks)
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by:
Kosaki, Takayuki
Wagner, Walter
Hutton, Wendy
Editions, Periplus
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Publisher:
Tuttle Publishing
Published: September 1, 1998
ISBN: 9625933921
Format:Hardcover
Pages:132
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Book Description
From Publishers Weekly
The attractive Periplus Cookbooks series (The Food of Bali; The Food of Thailand) presents Asian national cuisines for preparing in Western kitchens. This volume offers a compact but thorough survey of the fundamentals of
Japanese food, highlighted by more than 70 recipes. A long, helpful glossary of ingredients precedes the recipes, and brief essays on the evolution of Japanese food are informative (e.g., the impact of shojin ryori?the "vegetarian Buddhist temple
fare"?with its emphasis on providing five colors and six tastes in a meal). Recipes are "grouped to follow the basic pattern of a Japanese meal" rather than by main ingredient. Starters include clear soups, vegetables and sashimi. Entrees range from
sushi to yakitori (chicken on skewers) to remarkable fish recipes such as Kelp-Grilled Tuna, in which the miso-and ginger-seasoned tuna is baked in kelp; also featured are duck, pork and beef dishes. Subtle desserts include the ever-popular Green-Tea Ice
Cream. This concise, practical cookbook is a solid introduction to a particularly beautiful and healthy cuisine.
Copyright 1995 Reed Business Information, Inc.--This text refers to an out of print or unavailable edition of this title.
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