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Harumi's Japanese Cooking

Autor*innen

Harumi Kurihara

Buchbewertung

4,4

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160 Seiten
6 Lesestunden

Mehr zum Buch

Winner of Best Cookery Book at the Gourmand World Cookbook Awards 2004, this hardback edition has sold over 25,000 copies in the UK alone. It features more than 70 authentic Japanese recipes covering fish and seafood, meat, rice, tofu, sushi, noodles, soup, vegetables, desserts, and drinks. This special edition for THE BOOK PEOPLE LIMITED simplifies modern Japanese cooking with suggestions for complete meals, a glossary of ingredients with Western alternatives, and supplier lists. Illustrated with stunning photographs of dishes, preparation steps, and presentation ideas, the book offers insight into contemporary Japanese dining. The recipes blend traditional elements with modern tastes, emphasizing simplicity and elegance. With over 100 mouthwatering recipes, it provides a diverse selection while also suggesting complementary dishes for meals. The glossary and supplier lists enhance its value, making it a comprehensive introduction to modern Japanese cuisine. Harumi Kurihara, Japan's best-known cookery writer, has achieved phenomenal success with her approachable style, selling over 13 million cookbooks and magazines. Her work makes the elegance and simplicity of traditional Japanese values accessible to millions.