Encyclopedia of Japanese Cooking
|Book Size||237 x 196 x 21|
|Imprint||New Holland Publishers|
|Release Date||1 Nov 2011|
|Subject Classification||Cookery / food & drink etc|
Master Sushi Chef, Hideo Dekura, bring us his essential bible on all things to do with Japanese cuisine.
Japanese cuisine has developed over centuries as a result of many political and social changes. From traditional style Japanese food, to foods whose ingredients or cooking methods were introduced from abroad, Japanese cuisine is known for its emphasis on seasonality of food, quality of ingredients and presentation. Master Sushi Chef and classically trained in the art of Japanese cooking and presentation, Hideo shares his knowledge in this comprehensive guide to Japanese cuisine. This book contains information on how to prepare, store and use hundreds of ingredients and many different utensils, and contains a 16-page colour section of photos for easy reference. Hideo weaves historical information on such topics as the tea ceremony, ceramics and the cooking knife ceremony alongside plenty of practical information to create authentic Japanese dishes at home.