Masterclass in Japanese Cooking
Hardback (18 Oct 2002)
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Imagine having the opportunity to take a course in Japanese cooking-then imagine not just one, but a score of chefs to teach you the art and techniques. Now Emi Kazuko has assembled 20 leading chefs and food experts in Masterclass in Japanese Cooking. Each cook offers you three of their favorite dishes, one of which is selected to be a step-by-step masterclass, such as Susumu Hatekeyama's Chicken Simmered with Vegetables, Kentaro's Swordfish Rice Bowl with Honey Shoyu Sauce, and Hiroshi Miura's Steamed Duck with Miso Sauce. Commentary on Japanese regions and traditions, including the tea ceremony, and an informative look inside the Japanese pantry, completes this superbly designed cookbook. Emi Kazuko is the author of five previous cookbooks, including The Book of Japanese Cooking, Japanese Food and Cooking, and Easy Sushi.
Book information
ISBN: | 9781862055827 |
Publisher: | Anova Books |
Imprint: | Anova Books |
Pub date: | 18 Oct 2002 |
DEWEY: | 641.5952 |
DEWEY edition: | 21 |
Language: | English |
Number of pages: | 192 |
Weight: | 1379g |
Height: | 292mm |
Width: | 253mm |
Spine width: | 25mm |