Author: Cross Media Staff
Publisher: Cross Media
ISBN: 9781897701935
Size: 62.15 MB
Format: PDF
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The true secrets behind the healthiness and deliciousness of Japanese cuisine are revealed in this illustrated book. It reveals what dashi and umami are and their secrets through both explanation and superb recipes introduced by Japan's top chefs.
Language: en
Pages: 162
Pages: 162
The true secrets behind the healthiness and deliciousness of Japanese cuisine are revealed in this illustrated book. It reveals what dashi and umami are and their secrets through both explanation and superb recipes introduced by Japan's top chefs.
Language: en
Pages: 176
Pages: 176
Interest in Japanese food in North America has grown exponentially in the last fifteen years, moving well beyond sushi and sashimi. More and more people now appreciate the variety and complex tastes and textures of Japanese food, as well as its emphasis on fresh, seasonal ingredients, and presentation. Words like
Language: en
Pages: 160
Pages: 160
From Miyazaki to mountains, sake to sparking joy, find your Zen and make time to learn about how to live Japanese. Whether it’s the cutting edge of film-making, revolutionizing the whisky market or competing with parents on lunchboxes, you’ll be all the better for some time spent with How to
Language: en
Pages: 280
Pages: 280
In the West, we have identified only four basic tastes—sour, sweet, salty, and bitter—that, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia over the past century, an additional flavor has entered the culinary lexicon: umami, a fifth taste impression that is savory, complex,
Language: en
Pages: 480
Pages: 480
Michael Pollan, the bestselling author of The Omnivore's Dilemma, Food Rules, and How to Change Your Mind, explores the previously uncharted territory of his own kitchen in Cooked. Cooked is now a Netflix docuseries based on the book that focuses on the four kinds of "transformations" that occur in cooking.
Language: en
Pages: 287
Pages: 287
Language: en
Pages: 218
Pages: 218
The first in a multi-volume definitive series on the art of Japanese cuisine that will be the standard work for many years to come. Subsequent volumes will appear annually and will describe and illustrate the technical aspects of Japanese cuisine, such as Umami, Sauce & Seasoning, Cutting and Slicing, Simmering
Language: en
Pages: 224
Pages: 224
Many people are intimidated at the idea of cooking Japanese food at home. But in JapanEasy, Tim Anderson reveals that many Japanese recipes require no specialist ingredients at all, and can in fact be whipped up with products found at your local supermarket. In fact, there are only seven essential
Language: en
Pages: 256
Pages: 256
Interest in Japanese food in North America has grown exponentially in the last fifteen years, moving well beyond sushi and sashimi. More and more people now appreciate the variety and complex tastes and textures of Japanese food, as well as its emphasis on fresh, seasonal ingredients, and presentation. Words like