{"product_id":"japanese-home-cooking-paperback","title":"Japanese Home Cooking - Paperback","description":"\u003cp\u003eby \u003cb\u003eChihiro Masui\u003c\/b\u003e (Author), \u003cb\u003eHanae Kaede\u003c\/b\u003e (Author), \u003cb\u003eAnnabelle Schachmes\u003c\/b\u003e (Photographer)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e In \u003ci\u003eJapanese Home Cooking\u003c\/i\u003e, 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. \u003c\/p\u003e\u003cp\u003e The book is the ideal guide for cooks new to Japanese cuisine, as well as those with experience. Features include: \u003c\/p\u003e \u003cul\u003e \u003cli\u003e Japan's approach to food\u003c\/li\u003e \u003cli\u003e Step-by-step photographs for all recipes that require more than the most basic skills\u003c\/li\u003e \u003cli\u003e Final dish presentation\u003c\/li\u003e \u003cli\u003e Technique and important detail, such as slicing fish and vegetables in the traditional Japanese manner\u003c\/li\u003e \u003cli\u003e Dashi stock base, symbol of Japanese cooking\u003c\/li\u003e \u003cli\u003e Notes on the history of Japanese regional cooking and the influence of foreigners\u003c\/li\u003e \u003cli\u003e The Japanese table. \u003c\/li\u003e \u003c\/ul\u003e\u003cp\u003e \u003ci\u003eJapanese Home Cooking\u003c\/i\u003e has six sections with more than 90 recipes plus variations for everyday dishes and for gourmet cuisine for special occasions. \u003c\/p\u003e\u003cp\u003e Examples of the recipes are: \u003c\/p\u003e \u003cul\u003e \u003cli\u003e Starters: Cucumber and wakame Sunomono; Prawns with pickled egg and kimi-zu\u003c\/li\u003e \u003cli\u003e Bowls and Soups: Red miso soup with clams asa ri; Clear soup dumpling and crab wakame\u003c\/li\u003e \u003cli\u003e Vegetables and Tofu: Pumpkin in chicken broth soboro; Seaweed hijiki; Sweet daikon with miso\u003c\/li\u003e \u003cli\u003e Fried and Grilled: Teriyaki salmon; Breaded shrimp tonkatsu; Tamago-yaki omelette\u003c\/li\u003e \u003cli\u003e Rice and Noodles: Rice with five favors; Asa-zuke of cabbage, cucumber, carrots and Brussels sprouts; Yakisoba fried noodles\u003c\/li\u003e \u003cli\u003e Sweets: Soy milk creme caramel; Hortensia cake; Ukishima (floating island). \u003c\/li\u003e \u003c\/ul\u003e\u003cp\u003e For hard-to-find ingredients, the book includes a resource section and tips on generally available substitutions. \u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e Born in Japan, Chihiro Masui is the author of more than 20 cookbooks published in Japan and France. Hanaé Kaédé 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 \u003ci\u003eFrance Soir\u003c\/i\u003e. As a photographer, she has worked for various culinary publications and chefs' books. \u003c\/p\u003e\u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 280\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.79 x 10.39 x 8.43 IN\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 05, 2022\u003c\/div\u003e","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":51766696083744,"sku":"9780228103684","price":24.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0974\/9764\/5344\/files\/14cb995b63fd566ba7564212a1dbcd0a.webp?v=1780296968","url":"https:\/\/ebocreations.com\/products\/japanese-home-cooking-paperback","provider":"The E-Book Oasis LLC","version":"1.0","type":"link"}