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Regional & Ethnic - Japanese

  • ISBN: 978-1-55285-971-1
    Dimesions: 7 x 11.125
    Page Count: 160
    Binding: Paperback with flaps
    Features: full colour throughout, including colour photographs

    Basic Japanese Cooking

    The novice’s guide to creating the fresh taste of Japan in your own kitchen. When most of us think of Japanese food, we don’t think of food we can prepare ourselves. Basic Japanese Cooking will change that. With color photographs illustrating everything from how to make sushi rice to how to... Read More

  • ISBN: 1-55285-741-7; 978-1-55285-741-0
    Dimesions: 9.5 x 9.5
    Page Count: 160
    Binding: Paperback with flaps

    Sushi

    How to make great sushi at home. This is a superb collection of traditional and contemporary recipes for sushi, suitable for cooks of all abilities. Sushi dishes are tempting and the recipes in this guide are easy to follow -- and all captured beautifully in stunning photographs. The innovative... Read More

  • ISBN: 1-55285-735-2; 978-1-55285-735-9
    Dimesions: 8.5 x 11
    Page Count: 192
    Binding: Paperback with flaps

    Cooking Japanese

    Inspired by Japan's modern and ancient traditions, Cooking Japanese is an impressive showcase of contemporary recipes and practical advice enhanced by handsome photography. Recipes for all occasions and all skill levels are featured, from Udon Noodle Soup to Wakame Salad. Also included are well-known favorites such as traditional sushi and tempura, a variety of dipping... Read More

  • ISBN: 1-55285-642-9; 978-1-55285-642-0
    Dimesions: 8 x 10
    Page Count: 192
    Binding: Paperback with flaps

    Yoshoku

    Japanese Food Western Style
    Yoshoku is an exciting new book that introduces Japanese flavours and basic cooking methods into Western style cooking. The result is a book full of simply flavoured food that is fresh, light and interesting. Yoshoku will appeal to anyone who is curious about exploring Japanese ingredients, would like to add some new and exciting... Read More

  • ISBN: 1-55285-633-X; 978-1-55285-633-8
    Dimesions: 8 x 10.25
    Page Count: 240
    Binding: Paperback

    The Japanese Kitchen

    In her groundbreaking book, Kimiko Barber presents 100 essential ingredients, from the more familiar, such as soba (noodles) and nori (seaweed), to the more unusual umeboshi (pickled plums) and fu (pretty, colored gluten sponge cakes). Through informative prose, beautiful food photography and images of real people from diverse backgrounds and cultures, The Japanese Kitchen tells... Read More