| Edition |
First edition. |
| Description |
128 pages : color illustrations ; 28 cm. |
| Series |
The essential Asian kitchen |
|
Essential Asian kitchen.
|
| Note |
Includes index. |
| Contents |
Introduction -- History and geography -- Culinary history -- Regionalism -- Tea ceremony -- Modern Japanese food -- Meat -- Tempura -- Sushi and sashimi -- Teppanyaki -- Serving Japanese food -- Etiquette do's and don'ts -- Equipment -- Japanese ingredients -- Step-by-step basic rice -- Step-by-step sushi rice -- Soups -- Sushi and sashimi -- Tempura dishes -- Vegetable dishes -- Tofu, noodle and egg dishes -- Seafood dishes -- Chicken dishes -- Pork and beef dishes -- Desserts -- Sauces -- Glossary -- Index -- Guide to weights and measures. |
| Subject |
Cooking, Japanese.
|
| ISBN |
0794650031 |
|
9780794650032 |
|
