From its early history, Japanese 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 best highlight their natural flavours and textures. This book explores the secrets of this tradition, contributing to the great pleasure and satisfaction of cooking a Japanese meal. Fundamental to Japanese cooking is a respect for food in its natural state and, for this reason, selection and preparation of ingredients is of utmost importance. The second part of this book features a comprehensive look at the wonderful variety of ingredients, many of which are unique to the Japanese cuisine. Clear, informative text and photographs cover all the essentials of preparation, equipment, cooking methods and techniques.
- ISBN10 1842157582
- ISBN13 9781842157589
- Publish Date 25 April 2003
- Publish Status Out of Print
- Out of Print 25 February 2013
- Publish Country GB
- Publisher Anness Publishing
- Imprint Southwater
- Format Paperback (US Trade)
- Pages 128
- Language English