| Description |
1 online resource (168 pages) |
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text file rdaft |
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EPUB |
| Access |
Access limited to subscribing institutions. |
| Summary |
"Home-style Japanese cooking is demystified in this refreshing and informative cookbook." -- Publishers Weekly New Jersey girl Amy Kaneko learned the art of Japanese cooking from her mother-in-law and sister-in-law after marrying into a Japanese family. In this cookbook, she shares what she learned, offering recipes for both family favorites and home versions of restaurant dishes. American readers will find a world beyond the familiar foods available in the US, and discover that they don't need to go to a restaurant to enjoy this healthful, tasty cuisine. They'll learn how to make home-style offerings like Gyoza and Tempura, as well as recipes that combine Japanese and Western influences such as Omu 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 sections highlighting Japanese traditions, plus personal recollections on the author's time living in Tokyo. |
| Note |
Publisher metadata. |
| Subject |
COOKING / Regional & Ethnic / Japanese.
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Cooking, Japanese.
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| Genre/Form |
Electronic books.
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| Added Author |
Pick, Aubrie, photographer.
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| ISBN |
9781681883090 (epub) |
| Standard No. |
9781681883090 |
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