Tokyo Cult Recipes
Seiten
2015
Murdoch Books (Verlag)
978-1-74336-595-3 (ISBN)
Murdoch Books (Verlag)
978-1-74336-595-3 (ISBN)
Over 100 recipes for authentic Japanese food demystified and made easy.
A celebration of food, culture and place, here are 100 dishes from Tokyo, the gastronomic megacity. There are recipes for miso, sushi, soba noodles, bentos, sushi, fried rice, Japanese tapas, desserts, cakes and sweets; plus features on the key essential cooking techniques and key ingredients, making it truly Japanese food made simple. Author Maori Murota grew up in Tokyo and was inspired to write this book by her mother's cooking and memories of growing up in Tokyo, cooking at home, eating out. Her mission is to demystify Japanese food, to make it accessible and understood by anyone and everyone interested in learning about a food culture and eating well.
A celebration of food, culture and place, here are 100 dishes from Tokyo, the gastronomic megacity. There are recipes for miso, sushi, soba noodles, bentos, sushi, fried rice, Japanese tapas, desserts, cakes and sweets; plus features on the key essential cooking techniques and key ingredients, making it truly Japanese food made simple. Author Maori Murota grew up in Tokyo and was inspired to write this book by her mother's cooking and memories of growing up in Tokyo, cooking at home, eating out. Her mission is to demystify Japanese food, to make it accessible and understood by anyone and everyone interested in learning about a food culture and eating well.
Author Maori Murota grew up in Tokyo and was inspired to write this book by her mother's cooking and memories of growing up in Tokyo, cooking at home, eating out. Her mission is to demystify Japanese food, to make it accessible and understood by anyone and everyone interested in learning about a food culture and eating well. Maori left Japan when she was 17 to live in New York, and also spent time in Indonesia. In 2003 she settled in Paris, where she worked as a stylist, before exchanging the world of fashion for food in 2009. Completely self-taught, Maori became chef at Parisian restaurants Do and Bento at La Conserverie. Now an event caterer and private chef, she also gives classes in authentic Japanese home cooking.
| Erscheint lt. Verlag | 1.10.2016 |
|---|---|
| Verlagsort | Millers Point |
| Sprache | englisch |
| Maße | 205 x 260 mm |
| Gewicht | 1292 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen |
| ISBN-10 | 1-74336-595-0 / 1743365950 |
| ISBN-13 | 978-1-74336-595-3 / 9781743365953 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
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