Sam Okamoto's Incredible Vegetables
Sam Okamoto, one of Vancouver's premier chefs and restaurateurs, has developed a unique approach to food-one that combines his vast knowledge of the health-giving aspects of food with traditional Japanese cooking techniques, Western-style cuisine, and a vegan vegetarian menu. In Sam Okamoto's Incredible Vegetables, readers get an encyclopedia of nature's gifts for the body and how they should best be prepared for their full curative and health value. Originally trained as a French chef, Sam returned to his Asian roots several years ago, searching for an alternative to the typical North American diet: high in saturated fat, refined, and with an excessive amount of animal protein. His research into fats and oils, additives, preservatives, and sugar irrevocably altered his direction in cooking. "The more I studied, the more I understood the completeness of Asian food," he says. "The foods that I was accustomed to eating while I was growing up had a long history and wisdom to go with them. They were very simple, pleasant, tasty, and nutritious." Okamoto begins with basic ingredients; he lists all of those that can provide the necessary balance of vitamins and minerals for healthy living. Cooking techniques and how they affere the foods we eat are also on his agenda. He covers the pros and cons of steaming, boiling, frying, etc. Finally, there are more than 225 practical applications of this wellness program in the form of savory dishes that ward off any fears that healthy eating is dull and lacks flavor. Chef Osamu (Sam) Okamoto has earned a reputation as an innovator in food styles and nutrition. Beginning his training at Hakata Imperial hotel in Hakata City, Japan, he later studied under master chef Marcel Kretz at La SapiniEre in Quebec. In 1972 he moved to Vancouver, British Columbia, where he began as a restaurant owner and consultant, revamping menus to incorporate new recipes and cooking styles.
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Vegetables Fruits Seasonings Nuts and Seeds
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30 minutes acid add oil aroma asparagus azuki beans baking boil bowl braising broccoli brown rice brown rice vinegar burdock root calcium carrot celery chili Chinese chopped cilantro cold color Combine contain cooking cucumber cumin cups water daikon dashi deep-fried dish Drain dried eggplant flavor flour food stores fresh garlic ginger root grains green beans green onion high heat hour Japan Japanese kombu lemon juice liquid lotus root medium heat minced garlic minced ginger mirin mustard natural sweetener noodles nutritional nuts oil 1 tbsp olive oil parsley peeled Pinch potatoes protein recipe remaining ingredients remove rice vinegar salad saute onion sauteed sea salt seasonings servings Preparation sesame oil sesame seeds skillet skin sliced soaking soba soybeans spinach Sprinkle sprouts steamed stir stir-fry sweet tablespoons tahini tamari tbsp tempeh tofu tomatoes toss umeboshi V2 cup V2 tsp vegetables vitamin wakame wheat Yield