Basic Japanese Cooking

Basic Japanese Cooking

Book - 2009
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When most of us think of Japanese food, we don`t think of food we can prepare ourselves. Basic Japanese Cooking will change that. With color photographs illustrating everything from how to make sushi rice to how to roll maki, this book will remove the intimidation out of making authentic Japanese cuisine. As author and traveler Jody Vassallo explains, once you let go of the idea of perfection, Japanese food can come together in under half an hour, and it`s fun to make, too. While it takes years of training to become a recognized sushi master, in your own kitchen you don`t need to hold yourself to such high standards. As long as the ingredients are fresh and the rice is cooked well, what you prepare is bound to be delicious. Basic Japanese doesn`t stop at sushi, either. It includes recipes for mouthwatering soups and colorful udon, soba, and ramen noodle dishes, along with Japanese favorites such as tempura and edamame. With color photographs illuminating everything from basic ingredients to suggested utensils, this book is a great place for curious cooks to begin experimenting with the tastes and techniques of Japan. Add these Japanese basics to your weeknight table: Soba Noodle Soup with Glazed Salmon Teriyaki Chicken Miso-Glazed Cod Grilled Shiitake Salad with Ponzu Sauce Tataki Sesame Tuna with a Sweet Sake Sauce Japanese Squash Poached in Sake Ginger Green Tea Cheesecake Chocolate Black Sesame Cake

Publisher: North Vancouver, B.C. : Whitecap Books, c2009.
ISBN: 9781552859711
Branch Call Number: 641.5952 V337
Characteristics: 159 p. : ill. (chiefly col.) ; 29 cm.
Additional Contributors: Bozzard-Hill, Clive

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