Bibliograph

Mastering the art of Japanese home cooking, Masahuru Morimoto

Type

Label

Mastering the art of Japanese home cooking, Masahuru Morimoto

Language

eng

Bibliography note

Includes bibliographical references (pages 261-262) and index

Illustrations

illustrations

Index

index present

Literary Form

non fiction

Main title

Mastering the art of Japanese home cooking

Oclc number

939993831

Responsibility statement

Masahuru Morimoto

Summary

Japanese cuisine has an intimidating reputation-- and Morimoto is here to change that misconception. Discover the healthy, flavorful, surprisingly simple dishes favored by home cooks in Japan-- and learn to adapt them to create you own favorites. You'll learn the right ratios of ingredients in sauces, the proper order for adding seasonings, and tips for creating exquisite flavor and visual impact

Table Of Contents

Introduction : The Japanese meal : turning the recipes in this book into dinner -- Dashi : the easy, essential Japanese stock -- Gohan : rice -- Supu : soup -- Yaku : to grill, broil, and sear -- Musu : to steam -- Niru : to simmer -- Itame ru : to stir-fry -- Men : noodles -- Ageru : to fry -- Ae ru : to dress -- Tsukeru : to pickle

resource.variantTitle

Japanese home cooking

Classification