Japanese Home Cooking

Front Cover
Periplus, 2001 - Cooking - 128 pages
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A pioneer in publishing authentic cookbooks from around the world, Periplus Editions is proud to introduce the first three titles in its newest series: The Essential Asian Kitchen. Each title includes a comprehensive introduction to the country's cuisine, utensils, and ingredients, as well as step-by-step food preparation and cooking techniques. Featuring carefully selected recipes, authentic ingredients, and beautiful photography, The Essential Asian Kitchen is perfect for chefs of all levels.

Salmon rice soup, Tempura vegetables, Shrimp with wasabi mayonnaise. Fried tofu, beef sashimi, green tea ice cream -- these are just a few of the mouth-watering recipes in Japanese Home Cooking, the Japanese contribution to Periplus' newest series. Simple enough for beginners and intricate enough for experienced chefs, this elegant cookbook includes some of the country's most delicious dishes. Chapters dedicated to traditional Japanese cuisine -- from tempura to sushi -- are filled with authentic, step-by-step recipes and beautiful four-color photography. This gorgeous cookbook features a valuable introduction to Japanese cuisine, utensils, ingredients, and the traditional Japanese tea ceremony. The perfect gift for anyone with an interest in Japanese cuisine, Japanese Home Cooking is sure to bring the delicate taste of Japanese cuisine right into the home.

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Japanese Home Cooking (Essential Asian Kitchen)

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This large-format volume is the first in a new series from the publisher of the "World Cookbook" series, whose attractive paperback cookbooks feature an array of international cuisines. Here ... Read full review

About the author (2001)

Shunsuke Fukushima was born in Tokyo, but moved to Australia in 1970. Shunsuke has run the acclaimed Sydney restaurant Jiyu No Omise for over a decade, and is known for his innovative style and fresh-tasting food.

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