3
Non-fiction
“Home-style Japanese cooking is demystified in this refreshing and informative cookbook.”—Publishers Weekly New Jersey girl Amy Kaneko learned the art of Japanese cooking from her mother-in-law and sister-in-law after marrying into a Japanese family. In this cookbook, she shares what she learned, offering recipes for both family favorites and home versions of restaurant dishes. American readers will find a world beyond the familiar foods available in the US, and discover that they don’t need to go to a restaurant to enjoy this healthful, tasty cuisine. They’ll learn how to make home-style offerings like Gyoza and Tempura, as well as recipes that combine Japanese and Western influences such as Omu Rice, an omelet stuffed with tomato-y chicken fried rice. In a helpful glossary, Kaneko identifies the basic ingredients and equipment needed to recreate these recipes in an average Western kitchen. Chapters devoted to Tofu and Eggs; Vegetables, Fish and Shellfish; Meat and Poultry; and Rice Noodles and Dumplings intersperse recipes with sections highlighting Japanese traditions, plus personal recollections on the author’s time living in Tokyo.
© 2017 Weldon Owen (Ebook): 9781681883090
Data di uscita
Ebook: 7 marzo 2017
3
Non-fiction
“Home-style Japanese cooking is demystified in this refreshing and informative cookbook.”—Publishers Weekly New Jersey girl Amy Kaneko learned the art of Japanese cooking from her mother-in-law and sister-in-law after marrying into a Japanese family. In this cookbook, she shares what she learned, offering recipes for both family favorites and home versions of restaurant dishes. American readers will find a world beyond the familiar foods available in the US, and discover that they don’t need to go to a restaurant to enjoy this healthful, tasty cuisine. They’ll learn how to make home-style offerings like Gyoza and Tempura, as well as recipes that combine Japanese and Western influences such as Omu Rice, an omelet stuffed with tomato-y chicken fried rice. In a helpful glossary, Kaneko identifies the basic ingredients and equipment needed to recreate these recipes in an average Western kitchen. Chapters devoted to Tofu and Eggs; Vegetables, Fish and Shellfish; Meat and Poultry; and Rice Noodles and Dumplings intersperse recipes with sections highlighting Japanese traditions, plus personal recollections on the author’s time living in Tokyo.
© 2017 Weldon Owen (Ebook): 9781681883090
Data di uscita
Ebook: 7 marzo 2017
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elena
31 ott 2021
Per ora ho fatto solo la ricetta del kare raisu. Lo stufato è venuto buono ma un po' diverso da quello che mi aspettavo perché non si usano i dadi di curry ma la polvere e non avevo in casa lo stesso tipo di curry. Cmq ho apprezzato. Metto 3 stelle perché non ho ancora provato le altre ricette. Le spiegazioni e i passaggi sono molto chiari. Le dosi sono in cups, pounds etc... bisogna convertirli.
Italiano
Italia