Error loading page.
Try refreshing the page. If that doesn't work, there may be a network issue, and you can use our self test page to see what's preventing the page from loading.
Learn more about possible network issues or contact support for more help.
Advanced
Title details for Japanese Home Cooking by Sonoko Sakai - Available

Japanese Home Cooking

by Sonoko Sakai
Rick Poon
ebook
Read a sample Read a sample
“A beautifully photographed . . . introduction to Japanese cuisine.” —New York Times
“A treasure trove for . . . Japanese recipes.” —Epicurious
“Heartfelt, poetic.” —San Francisco Chronicle

“Expand a home chef’s borders” with this “essential guide to Japanese home cooking” featuring 100+ recipes—for seasoned cooks and beginners who crave authentic Japanese food (Martha Stewart Living).
Using high-quality, seasonal ingredients in simple preparations, Sonoko Sakai offers recipes with a gentle voice and a passion for authentic Japanese cooking. Beginning with the pantry, the flavors of this cuisine are explored alongside fundamental recipes, such as dashi and pickles, and traditional techniques, like making noodles and properly cooking rice. Use these building blocks to cook an abundance of everyday recipes with dishes like Grilled Onigiri (rice balls) and Japanese Chicken Curry.
From there, the book expands into an exploration of dishes organized by breakfast; vegetables and grains; meat; fish; noodles, dumplings, and savory pancakes; and sweets and beverages. With classic dishes like Kenchin-jiru (Hearty Vegetable Soup with Sobagaki Buckwheat Dumplings), Temaki Zushi (Sushi Hand Rolls), and Oden (Vegetable, Seafood, and Meat Hot Pot) to more inventive dishes like Mochi Waffles with Tatsuta (Fried Chicken) and Maple Yuzu Kosho, First Garden Soba Salad with Lemon-White Miso Vinaigrette, and Amazake (Fermented Rice Drink) Ice Pops with Pickled Cherry Blossoms this is a rich guide to Japanese home cooking.
 
Featuring stunning photographs by Rick Poon, the book also includes stories of food purveyors in California and Japan. This is a generous and authoritative book that will appeal to home cooks of all levels.
Expand title description text
Publisher: Shambhala

OverDrive Read

  • ISBN: 9780834842489
  • Release date: November 19, 2019

EPUB ebook

  • ISBN: 9780834842489
  • File size: 240251 KB
  • Release date: November 19, 2019
Loading
Loading

Formats

OverDrive Read
EPUB ebook

subjects

Cooking & Food Nonfiction

Languages

English

“A beautifully photographed . . . introduction to Japanese cuisine.” —New York Times
“A treasure trove for . . . Japanese recipes.” —Epicurious
“Heartfelt, poetic.” —San Francisco Chronicle

“Expand a home chef’s borders” with this “essential guide to Japanese home cooking” featuring 100+ recipes—for seasoned cooks and beginners who crave authentic Japanese food (Martha Stewart Living).
Using high-quality, seasonal ingredients in simple preparations, Sonoko Sakai offers recipes with a gentle voice and a passion for authentic Japanese cooking. Beginning with the pantry, the flavors of this cuisine are explored alongside fundamental recipes, such as dashi and pickles, and traditional techniques, like making noodles and properly cooking rice. Use these building blocks to cook an abundance of everyday recipes with dishes like Grilled Onigiri (rice balls) and Japanese Chicken Curry.
From there, the book expands into an exploration of dishes organized by breakfast; vegetables and grains; meat; fish; noodles, dumplings, and savory pancakes; and sweets and beverages. With classic dishes like Kenchin-jiru (Hearty Vegetable Soup with Sobagaki Buckwheat Dumplings), Temaki Zushi (Sushi Hand Rolls), and Oden (Vegetable, Seafood, and Meat Hot Pot) to more inventive dishes like Mochi Waffles with Tatsuta (Fried Chicken) and Maple Yuzu Kosho, First Garden Soba Salad with Lemon-White Miso Vinaigrette, and Amazake (Fermented Rice Drink) Ice Pops with Pickled Cherry Blossoms this is a rich guide to Japanese home cooking.
 
Featuring stunning photographs by Rick Poon, the book also includes stories of food purveyors in California and Japan. This is a generous and authoritative book that will appeal to home cooks of all levels.
Expand title description text
Cooking & Food Nonfiction