The Poetical Pursuit of Food: Japanese Recipes for American Cooks
"American-born Sonoko Kondo spent many of her childhood years in Kamakure, Japan, in the home of her grandmother. It was there she learned the uniquely Japanese way of appreciating and preparing food that evolved into [this book]. From her grandmother, Sonoko learned to savor fresh foods in their season, to prepare them in ways that preserve their individual tastes and texture, and to present dishes that nourish all the senses. When she and her family returned to the United States to live, Sonoko Kondo applied the culinary theories Grandmother had taught her to the meals she prepared in her American kitchen. With her American friend, Lou Stoumen, she began to modify seasonings and portions and experimented with new foods and combinations of ingredients ... Each of the more than 200 recipes clearly describes all the techniques, equipment, and ingredients needed to create sophisticated specialties ... It contains advice on menu planning, a glossary of Japanese foods, and a listing of resources for hard-to-find ingredients."--Dust jacket.
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20 minutes appetizer bamboo shoots beef boil bonito flakes bowl broth cabbage cake carrot chicken Chill Chinese cabbage chopped green onions chopsticks clams cook cool crab cucumber cups dashi cups water daikon radish dashi deep frying dish Drain dressing dried eggplants fillet fish flavor foods fresh Garnish gently gingerroot grated daikon radish green onions grill hijiki inch thick ingredients Japan Japanese konbu konnyaku lemon Let stand meat medium heat mirin miso paste Miso Soup noodles nori seaweed okra ounces pea pods Peel pieces platter plums pork potatoes pound recipe refrigerator Remove from heat rice vinegar rinse under cold roll salad sashimi saucepan seafood seasoned seaweed sesame seeds shiitake mushrooms shrimp simmer skillet Slice Soak spinach Sprinkle squid steamed strips suimono sushi rice sweet tablespoons tablespoons mirin tablespoons sake tablespoons soy sauce tablespoons sugar taste teaspoon teaspoon salt tempura tofu toss wakame wakame seaweed wasabi