Masterclass in Japanese Cooking

Front Cover
Anova Books, 2002 - Cooking - 192 pages
Imagine having the opportunity to take a course in Japanese cooking—then imagine not just one, but a score of chefs to teach you the art and techniques. Now 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. Emi Kazuko is the author of five previous cookbooks, including The Book of Japanese Cooking, Japanese Food and Cooking, and Easy Sushi.

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Masterclass in Japanese Cooking

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For her latest title, cookbook author/food writer Kazuko assembled a roster of 20 top Japanese chefs from all over the world. Each one contributed three recipes (organized by course, not by chef ... Read full review

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About the author (2002)

Emi Kazuko is the author of numerous food books, and was the winner of the Best Asian Cuisine Book Award from the Gourmand World Cookbook Awards 2001 in Perigueux for the book "Japanese Food and Cooking," Another of Emi's books, "Street Cafe" Japan, has been made into a 3-part TV series shown in the UK and Australia.

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