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Essential Japanese KitchenStock informationGeneral Fields
Special Fields
DescriptionThis is a practical guide to the ingredients and techniques of Japanese cooking, with over 350 photographs. It is a reference guide for those who are serious about learning the art of Japanese cooking, beautifully photographed with over 350 illustrations. It explores the origins, traditions and philosophy that influence Japanese food preparation, and the influences that trade, rice cultivation and Buddhism have had on cooking and eating rituals. It explains the specialist equipment and culinary techniques needed to serve authentic Japanese food. It is complete with serving ideas and detailed information on the wonderful variety of ingredients, many of which are unique to this cuisine. It describes important Japanese traditions and festivals, including the tea ceremony. From the very early history of Japan, cultural traditions and philosophy have influenced how food is prepared, cooked, served and received. Dishes are selected to suit the season and the occasion, and ingredients are prepared to highlight their natural tastes and textures. Author descriptionEmi Kazuko is a leading food writer and journalist, who writes in both Japanese and English and is trained in the tea ceremony. She has written numerous books and has also contributed articles to magazines such the Eyewitness Travel Guide to Japan, and has taken part in international radio broadcasts for the BBC. |