The Japanese Kitchen: 250 Recipes in a Traditional Spirit

Hiroko Shimbo

ISBN 10: 1558321772 / ISBN 13: 9781558321779

Published by Harvard Common Press, 2000

About this Item

Good condition. A copy that has been read but remains intact. May contain markings such as bookplates, stamps, limited notes and highlighting, or a few light stains. Bundled media such as CDs, DVDs, floppy disks or access codes may not be included. Seller Inventory # F09C-00321

Bibliographic Details

Title: The Japanese Kitchen: 250 Recipes in a ...

Publisher: Harvard Common Press

Publication Date: 2000

Binding: Soft cover

Condition: Good

About this title

Synopsis:

In this comprehensive IACP Award-nominated cookbook, Hiroko Shimbo gently and authoritatively demystifies Japanese cuisine for Western cooks. In Part One, Shimbo offers up an extended cooking-school lesson in Japanese ingredients, cooking methods, and implements, with ample advice on easy-to-find substitute ingredients and shortcut techniques. This first part also has all the basic recipes for sauces, stocks, dressings, and relishes, plus time-tested secrets of rice and noodle cookery, all of which give readers the skills to improvise and create their own Japanese meals. In Part Two, Shimbo serves up a stunning feast of Japanese dishes, from updated classics of the traditional repertoire to her own delectable creations. Here are scrumptious appetizers like Tempura Pancakes and Salmon and Vegetables in a Sweet Vinegar Marinade, clear and delicate miso soups, hearty yet refined chicken, duck, and meat entrées, delicious fish and shellfish preparations, and lots of Japan's famous sushi, rice-bowl, and noodle-bowl dishes. A chapter on the fine art of Japanese desserts rounds out the banquet. This is an indispensable book for both aficionados and home cooks eager to learn more about Japanese cuisine.

About the Author:

Hiroko Shimbo is a trained sushi chef, restaurant consultant, cooking instructor, and author of The Japanese Kitchen, which was a Food & Wine magazine Best of the Best winner and an IACP Julia Child Cookbook Award nominee. She is also the author of The Sushi Experience. She has written for Saveur and other magazines. A native of Japan, she lives in New York City, where her masterful Japanese cooking classes are perennially popular.