The Book of Japanese Cooking

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Penguin, Apr 1, 1998 - Cooking - 96 pages
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Japanese cooking is famous for its natural ingredients, clean simplicity, and delicate flavor--which, of course, makes it perfect for today's health-conscious gourmet. Many Westerners may think that Japanese food is too difficult to prepare, but in fact, it's surprisingly easy -- especially with The Book of Japanese Cooking.

This new, user-friendly guide makes Japanese cooking accessible to anyone interested in trying new, healthy cuisine. Each recipe is fully illustrated with color photographs and step-by-step instructions. So whether you're in the mood for noodle soup, stir-fry, or sushi, The Book of Japanese Cooking makes it simple, healthy, and exquisitely delicious.

 

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Contents

INTRODUCTION
7
JAPANESE FOOD
8
JAPANESE UTENSILS
9
JAPANESE INGREDIENTS
10
SOUPS
12
SUSHI
17
EGG TOFU DISHES
26
VEGETABLESBALLS
31
CHICKEN
53
PORK AND BEEF
61
HOT POT AND GRIDDLE DISHES
70
RICE
78
NOODLES
86
DESSERTS
93
INDEX
96
Copyright

FISH
41

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About the author (1998)

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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