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La cocina japonesa: 200 recetas originales con informacion sobre ingredientes esenciales [Hardcover]

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Item description for La cocina japonesa: 200 recetas originales con informacion sobre ingredientes esenciales by Kimiko Barber...

Until recently, Japanese cooking was considered esoteric, but the remarkable popularity of sushi and noodle bars, along with increasing accessibility of the ingredients, has put the country firmly on the culinary map. This introduction invites readers on a personal tour of Japan's exquisite cuisine, presenting 100 essential ingredients and 200 recipes from all over the country. Every ingredient has a separate entry that gives in-depth background information on its appearance, taste, culinary uses, and health benefits. Recipes range from the classics, such as Miso Soup with Tofu, to the more contemporary Marinated Tiger Prawns in Sweet Ginger Vinegar. With informative prose, beautiful photography, and images of real people from diverse backgrounds, this cookbook dispels the intimidation of Japanese food and makes both preparing it and appreciating it accessible to all.
Hasta ahora, la comida japonesa se ha mantenido en la oscuridad, pero la gran popularidad de los bares de sushi, junto con la facilidad de conseguir los ingredientes, ha consagrado al país como uno de los grandes en el mundo culinario. Esta introducción lleva al lector al mundo de la comida japonesa, presentando 100 ingredientes básicos y 200 recetas de todas partes del Japón. Cada ingrediente es detallado con información sobre su apariencia, sabor, usos culinarios y sus cualidades saludables. Las recetas van desde los clásicos—Sopa Miso con tofu—hasta comidas más contemporáneas como Gambas Marinadas en Vinagre Dulce de Jengibre. El texto informativo, junto con las bellas fotografías, y las imágenes de personas reales de distintas nacionalidades, ayuda a reducir la intimidación que muchos sienten por la comida japonesa y la convierte en algo accesible y atractivo para todos.

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Item Specifications...

Pages   240
Est. Packaging Dimensions:   Length: 1" Width: 8.25" Height: 10.5"
Weight:   2.4 lbs.
Binding  Hardcover
Release Date   Oct 28, 2006
Publisher   Blume
ISBN  848076581X  
ISBN13  9788480765817  

Availability  0 units.

More About Kimiko Barber

Register your artisan biography and upload your photo! Kimiko Barber  is a teacher of Japanese cookery and the author of  "Easy Noodles,"" Sushi, "and" Taste and Technique."

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Product Categories

1Books > Special Features > New & Used Textbooks
2Books > Subjects > Cooking, Food & Wine > General
3Books > Subjects > Cooking, Food & Wine > Regional & International > Asian > Japanese
4Books > Subjects > Cooking, Food & Wine > Special Occasions > Gourmet

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