Reacher - Season 4

International Cuisine: Japan

ISBN-13: 978-0340905777, ISBN-10: 0340905778
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Format: Paperback
Used – Very Good
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Book details

  1. ISBN-10
    0340905778
  2. ISBN-13
    978-0340905777
  3. Edition
    Illustrated
  4. Publisher
    Hodder Education
  5. Publication date
    26 May 2006
  6. Language
    English
  7. Dimensions
    19.05 x 1.27 x 24.77 cm
  8. Print length
    288 pages
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De-mystify the key principles of Japanese cookery and create your own exciting array of authentic dishes with International Cuisine: Japan.

Written by a Japanese culinary expert with a comprehensive knowledge both of the cuisine and its many applications, this book provides in-depth coverage of the key influences and essential techniques of Japanese cookery. It is packed with a wide range of dishes, promising a mouth-watering blend of traditional and contemporary ingredients. From soups and starters to impressive main courses, many of the recipes are accompanied by stunning full colour photographs, as well as clear illustrations of key methods and the use of authentic cooking utensils. Japanese cuisine has caught on worldwide because of its health benefits, and the book addresses this aspect comprehensively.

International Cuisine: Japan is an accessible and innovative step-by-step guide to Japanese cookery, and will prove the ideal kitchen companion for students, professionals and enthusiasts alike.

Book Description

De-mystify the key principles of Japanese cookery and create your own exciting array of authentic dishes with International Cuisine: Japan.

About the Author

Reiko Hara is a lecturer in Oriental Culinary Arts at Thames Valley University, as well as the owner of Simply Japanese, a consultancy and catering firm that teaches Japanese cuisine to chefs and novices alike. She was a contributor to Hodder Arnold's bestselling Practical Cookery, 10th edition (2004).

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Reiko Hara
Reiko Hara
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Features & details

Features

  • Used Book in Good Condition

Product Information

Publisher Hodder Education
Publication date 26 May 2006
Edition Illustrated
Language ‎English
Print length 288 pages
ISBN-10 0340905778
ISBN-13 978-0340905777
Item weight ‎263 g
Dimensions 19.05 x 1.27 x 24.77 cm
Best Sellers Rank
Customer Reviews 5.0 out of 5 stars 2Reviews

Customer reviews

5 out of 5 stars
2 global ratings

Top reviews from the United Kingdom

  • Mandello
    5 out of 5 stars

    Essential Reading For Japanese Food Lovers

    Reviewed in the United Kingdom on 21 January 2007
    Format: Paperback
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    If there has been a better book written for people wanting to cook Japanese dishes, I have yet to find it. This books is beautifully yet simply and clearly presented. It starts by guiding the reader through the history and traditions of Japanese cuisine and explaining the health benefits. The bulk of the book consists of recipes, simply and precisely presented. Perhaps the most important section, almost a third of the book, is entitled tools and ingredients: this deals with the raw materials and building blocks of Japanese cuisine and the techniques for preparing them. As a Japanese food enthusiast I find it an indispensable .

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  • Andy D
    5 out of 5 stars

    Clear, practical and stimulating introduction to Japanese cooking

    Reviewed in the United Kingdom on 2 April 2007
    Format: Paperback
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    Unusually for a cookbook, this great paperback starts with the geography and climatology of Japan, the fascinating history of the development of Japanese cooking, and insights into the nutritional benefits of Japanese foodstuffs. Reiko Hara then lays out some mouthwatering recipes with clarity and precision, with two excellent additions to every recipe - "Quality tips" which help you know when you're doing things right, and "Chef's suggestions" for the more ambitious. Makes it all simple - highly recommended.

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