Masterclass in Japanese cooking / Emi Kazuko.
Material type: TextPublisher: London : Pavilion, 2002Description: 192 pages : colour illustrations ; 29 cmContent type:- text
- unmediated
- volume
- 1862055823
- 9781862055827
- 641.5952 22
- TX724.5.J3 K364 2002
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Book | City Campus City Campus Main Collection | 641.5952 KAZ (Browse shelf(Opens below)) | 1 | Available | A278853B |
Browsing City Campus shelves, Shelving location: City Campus Main Collection Close shelf browser (Hides shelf browser)
641.5952 KAW The encyclopedia of sushi rolls / | 641.5952 KAZ Easy sushi / | 641.5952 KAZ Japanese food and cooking : a timeless cuisine : its traditions, techniques, ingredients and recipes / | 641.5952 KAZ Masterclass in Japanese cooking / | 641.5952 MAT Nobu West / | 641.5952 MAT Nobu Miami : the party cookbook / | 641.5952 MUR Kaiseki : the exquisite cuisine of Kyoto's Kikunoi Restaurant / |
Includes index.
Introduction -- Japanese food and the tea ceremony -- The regions and their food and drink -- The Japanese store cupboard -- 1. Appetizers -- 2. Stocks and soups -- 3. Vegetables and salads -- 4. Fish and shellfish -- 5. Poultry and game -- 6. Meat -- 7. Eggs and tofu -- 8. Rice and sushi -- 9. Noodles -- 10. Desserts and cakes -- 11. Drinks and liqueurs -- Index -- The master chefs.
"Emi Kazuko has assembled 20 leading chefs and food experts in Masterclass in Japanese Cooking. Each cook offers you three of their favorite dishes, one of which is selected to be a step-by-step masterclass, such as Susumu Hatekeyama's Chicken Simmered with Vegetables, Kentaro's Swordfish Rice Bowl with Honey Shoyu Sauce, and Hiroshi Miura's Steamed Duck with Miso Sauce. Commentary on Japanese regions and traditions, including the tea ceremony, and an informative look inside the Japanese pantry, completes this superbly designed cookbook."--Publisher's description.
Machine converted from AACR2 source record.
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