The Japanese kitchen : a cook's guide to Japanese ingredients and how to use them
著者
書誌事項
The Japanese kitchen : a cook's guide to Japanese ingredients and how to use them
Southwater, c2002
- タイトル別名
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Japanese food and cooking
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注記
Originally published as part of a larger compendium: Japanese food and cooking
内容説明・目次
内容説明
From its early history, Japanese traditions and philosophy have influenced how food is prepared, cooked, served and received. Dishes are selected to suit the season and the occasion, and ingredients are prepared to best highlight their natural flavours and textures. This book explores the secrets of this tradition, contributing to the great pleasure and satisfaction of cooking a Japanese meal. Fundamental to Japanese cooking is a respect for food in its natural state and, for this reason, selection and preparation of ingredients is of utmost importance. The second part of this book features a comprehensive look at the wonderful variety of ingredients, many of which are unique to the Japanese cuisine. Clear, informative text and photographs cover all the essentials of preparation, equipment, cooking methods and techniques.
「Nielsen BookData」 より
