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Japanese cooking

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Published by Deutsch in London .
Written in English

Subjects:

  • Cookery, Japanese.

Book details:

Edition Notes

Statementby Peter and Joan Martin; foreword by Sir John Pilcher; illustrations by Clifton Karhu.
ContributionsMartin, Joan, joint author.
Classifications
LC ClassificationsTX724.5.J3 M3 1970
The Physical Object
Pagination192 p.
Number of Pages192
ID Numbers
Open LibraryOL4057809M
ISBN 100233961674
LC Control Number79484671
OCLC/WorldCa97210

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The essential guide to Japanese home cooking—the ingredients, techniques, and over recipes—for seasoned cooks and beginners who are craving authentic Japanese high-quality, seasonal ingredients in simple preparations, Sonoko Sakai offers recipes with a gentle voice and a passion. This book helps to learn how to prepare more than 70 authentic Japanese recipes for fish and seafood, meat, rice, tofu, sushi, noodles, soup, vegetables, desserts and drinks. With suggestions for complete meals, a glossary of ingredients and their western alternatives, and lists of suppliers, Harumi demystifies modern Japanese cooking/5(14). Knowing basic Japanese table manner including chopsticks etiquette will help you throughout your stay in Japan! If possible, join a class at the beginning of your itinerary. 3. And of course, how to cook the menu of the day! Hands on activities will teach you how to cook everyday Japanese cuisine. I've made each step as simple as possible so. Many people are intimidated at the idea of cooking Japanese food at home. But in JapanEasy, Tim Anderson reveals that many Japanese recipes require no specialist ingredients at all, and can in fact be whipped up with products found at your local fact, there are only seven essential ingredients required for the whole book: soy sauce, mirin, rice vinegar, dashi, sake, /5().