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Let's Cook Japanese Food!: Everyday Recipes for Authentic Dishes [Hardcover]

Item : Let's Cook Japanese Food!: Everyday Recipes for Authentic Dishes [Hardcover]
List Price  : $24.95
You Save  : $2.96 (12%)
Price : $21.99 (see below)
Category : Books
Author Author : Kaneko, Amy
ISBN-10 ISBN-10 : 1681881772
ISBN-13 ISBN-13 : 9781681881775
Publisher Publisher : Weldon Owen
Pages Pages : 168
Binding Binding : Hardcover
Item ID : 100087193

Turn your idea of difficult Japanese cooking on its head with this new edition of “Let’s Cook Japanese Food!’ People love Japanese food but think they have to go out to a restaurant to get it. But it’s something everyone can cook, easily and deliciously, at home! When you think Japanese food—it’s sushi, or ramen, or raw fish—or just too hard. Amy Kaneko, an American married to a Japanese husband, learned from the best—her mother-in-law and sister-in-law—and brings her culinary experience to your kitchen. Using easy-to-find ingredients, familiar techniques, and authentic flavors, you won’t believe how simple it is to make real Japanese food that is this delicious.

Home-style Japanese cooking is demystified in this refreshing and informative cookbook. After marrying into a Japanese family, the American author was taken under her mother-in-law's wing to learn the ins and outs of Japanese cooking. Here she presents her acquired knowledge in an appealingly designed book with Japanese graphic motifs and color photos. The recipes themselves are a mix of family favorites and restaurant dishes Kaneko learned to recreate at home. Yet readers will see few of the familiar foods available in Japanese restaurants in the U.S. Instead, the book illustrates how to make Japanese home-style favorites, likeGyozaandTempura, as well asYoshukodishes combining Japanese and Western influences, like Curry Rice, andOmu Rice, an omelet stuffed with tomato-y chicken fried rice. In a helpful glossary, Kaneko identifies the basic ingredients and equipment needed to recreate these recipes in an average Western kitchen. Chapters devoted to Tofu and Eggs; Vegetables, Fish and Shellfish; Meat and Poultry; and Rice Noodles and Dumplings intersperse recipes with boxes that highlight Japanese traditions and recollections on the author’s time living in Tokyo. 

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