Japanese Food and Cooking

A guide that covers various aspects of Japanese cuisine, from its history and underlying philosophy to the unique ingredients, methods of preparation and cooking techniques. It features over 140 recipes, ranging from simple miso soups to raw fish sashimi, that explain how to make all the well-known Japanese dishes, as well as regional variations.

About the author

Emi Kazuko, author, was born in Tokyo, and is a leading writer and journalist. She has published numerous books, including The Little Japanese Cookbook, Street Cafe Japan and Easy Sushi. Emi has contributed articles to magazines and books such as Eyewitness Travel Guide to Japan. Yasuko Fukuoka, recipe writer, is a successful musician and composer, as well as a brilliant home cook. Her concert tours in Japan have provided her with wide knowledge and appreciation of regional Japanese food.

Summary

A guide that covers various aspects of Japanese cuisine, from its history and underlying philosophy to the unique ingredients, methods of preparation and cooking techniques. It features over 140 recipes, ranging from simple miso soups to raw fish sashimi, that explain how to make all the well-known Japanese dishes, as well as regional variations.

Product details

• Authors: Yasuko Fukuoka, Emi Kazuko, Emi Fukuoka Kazuko, Kazuko Emi
• Publisher: Lorenz Books
• Languages: English
• Product format: Hardback
• Released: 21.11.2012
• EAN: 9780754825029
• ISBN: 978-0-7548-2502-9
• Dimensions: 175 mm x 230 mm x 25 mm
• Subjects: Guides > Food & drink > International cuisine; Japan, National & regional cuisine, National and regional cuisine, COOKING / Regional & Cultural / Japanese