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Masterclass in Japanese cooking / Emi Kazuko.

By: Material type: TextTextPublisher: London : Pavilion, 2002Description: 192 pages : colour illustrations ; 29 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 1862055823
  • 9781862055827
Subject(s): DDC classification:
  • 641.5952 22
LOC classification:
  • TX724.5.J3 K364 2002
Contents:
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.
Summary: "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.
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Holdings
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

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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