The Vegetarian Table: Japan
"An exciting new perspective on a cherished cuisine" (The San Francisco Chronicle), the Vegetarian Table series celebrates the rich diversity of flavors, fruits and vegetables, grains and legumes, and the variety of enticing spices found all over the world, providing the perfect opportunity for indulging the vegetarian palate. Lavishly illustrated with stunning full-color photography and text by some of the finest food writers in the industry, this popular Chronicle Books series is now available in paperback. Featuring distinctive vegetarian recipes for appetizers, soups and salads, pastas and noodles, main dishes, breads, and desserts, the cuisines are as delicious as they are exotic. The Vegetarian Table series offers an enticing and nutritious way to bring the sumptuous food and flavors from around the globe to any vegetarian tablewherever it may be.
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3o minutes beans boil Bring a medium broth CABBAGE carrots celery chestnuts CONDIMENTS cool crosswise CUCUMBER cups Vegetahle cut mto daikon dashi dish Drain DRESSING dumplings eggplant flavor fmely fresh garnish gently ginger GREEN ingredients Japan Japanese cooking JAPANESE CUISINE JAPANESE TABLE kampyo kelp kombu laege lengthwise liquid lotus root meal medium pot medium-high heat microwave bowl mirin MISO SOUP mushrooms mustard okra ounces oyster mushrooms peeled pepper persimmon PICKLED pieces Place plate platter pot of water powder recipes red chili red miso refrigerated rinse roasted nori roll rounds saifun SALAD SAVORY scallions serve right sesame oil sesame seeds Shichimi shiitakes shiso shredded simmer sliced mto slotted spoon small bowl soak soft soy sauce soybeans SPINACH Sprinkle squash sre Note stems Stir sugar sushi rice SWEET taste teaspoon sea salt TOFU PUFFS trimmed turnip udon noodles UMEBOSHI vegetables VEGETARIAN vinegar wakame warm wasabi Whisk wilted