The Complete Illustrated Guide to Japanese Cooking
Techniques, Ingredients & Recipes
Seiten
2025
Hardie Grant US (Verlag)
978-1-958417-91-1 (ISBN)
Hardie Grant US (Verlag)
978-1-958417-91-1 (ISBN)
100 recipes to learn the basics and techniques of Japanese cuisine, information on emblematic ingredients, step-by-step photos to understand their unique methods and practical advice to make them like a chef.
Japanese is one of the world’s most beloved cuisines, but cooking Japanese food at home can still feel daunting to many. The Complete Illustrated Guide to Japanese Cooking breaks down 100 classic recipes, demystifying ingredients and techniques, and inspiring home cooks of all levels.
Broken down into three parts: Essentials, Recipes, and Illustrated Glossary, The Complete Illustrated Guide to Japanese Cooking teaches essential techniques like how to cut up fish and chicken, wash and cook rice; how to make favourite dishes like okonomiyaki, tempura, onigiri, donburi, as well as desserts like matcha roll cake and black sesame ice cream; and finally how to shop for essential ingredients confidently.
Step-by-step photos and annotated illustrations help readers understand unique methods, and clear instruction makes the recipes achievable. This is a comprehensive book for all lovers of Japanese cuisine.
Japanese is one of the world’s most beloved cuisines, but cooking Japanese food at home can still feel daunting to many. The Complete Illustrated Guide to Japanese Cooking breaks down 100 classic recipes, demystifying ingredients and techniques, and inspiring home cooks of all levels.
Broken down into three parts: Essentials, Recipes, and Illustrated Glossary, The Complete Illustrated Guide to Japanese Cooking teaches essential techniques like how to cut up fish and chicken, wash and cook rice; how to make favourite dishes like okonomiyaki, tempura, onigiri, donburi, as well as desserts like matcha roll cake and black sesame ice cream; and finally how to shop for essential ingredients confidently.
Step-by-step photos and annotated illustrations help readers understand unique methods, and clear instruction makes the recipes achievable. This is a comprehensive book for all lovers of Japanese cuisine.
Sachiyo Harada was born in Hokkaido, Japan, and graduated from the Ferrandi school in Paris. She has worked in several top restaurants and as a food stylist, cookbook author, and writer for the Gourmet section of Madame Figaro Japan. She also runs culinary workshops and cooking classes in Paris and Tokyo.
| Erscheinungsdatum | 27.03.2025 |
|---|---|
| Zusatzinfo | Full colour throughout |
| Sprache | englisch |
| Maße | 235 x 310 mm |
| Gewicht | 1838 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Gesunde Küche / Schlanke Küche |
| Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen | |
| Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher | |
| ISBN-10 | 1-958417-91-2 / 1958417912 |
| ISBN-13 | 978-1-958417-91-1 / 9781958417911 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
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