In Japanese Home Cooking, the techniques and ingredients of Japanese cuisine are explained clearly, thanks in great part to the many step-by-step photos. It omits nothing, from cooking rice to dressing a Japanese table.
The book is the ideal guide for cooks new to Japanese cuisine, as well as those with experience. Features include:
Japanese Home Cooking has six sections with more than 90 recipes plus variations for everyday dishes and for gourmet cuisine for special occasions.
Examples of the recipes are:
For hard-to-find ingredients, the book includes a resource section and tips on generally available substitutions.
Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.
Born in Japan, Chihiro Masui is the author of more than 20 cookbooks published in Japan and France. Hanae Kaede has worked as a pastry chef in Michelin-starred restaurants. She returned to Japan to obtain a diploma in Japanese cuisine. Annabelle Schachmes is a food journalist for the French daily newspaper France Soir. As a photographer, she has worked for various culinary publications and chefs' books.
Le informazioni nella sezione "Su questo libro" possono far riferimento a edizioni diverse di questo titolo.
Spese di spedizione:
EUR 7,14
In U.S.A.
Descrizione libro Hardcover. Condizione: New. Condizione sovraccoperta: New. New. Pristine, unmarked. 80 recipes, 300 step-by-step photographs. // Shipped carefully packed in a sturdy box. Codice articolo 019234
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Descrizione libro hardback. Condizione: New. Language: ENG. Codice articolo 9781770856066
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Descrizione libro Hardback. Condizione: New. New copy - Usually dispatched within 4 working days. The techniques and ingredients of sophisticated Japanese cuisine are explained here in detail and illustrated in a series of step-by-step colour photographs. Ideal for home cooks new to Japanese food and for those with experience. Codice articolo B9781770856066
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