Skip to content
You are not logged in |Login  
     
Limit search to available items
Record 12 of 33
Previous Record Next Record
Book Cover
book
BookBook
Author Weston, Reiko.

Title Cooking the Japanese way / Reiko Weston ; [photographs by Robert L. and Diane Wolfe, drawings and map by Jeanette Swofford].

Publication Info. Minneapolis : Lerner Publications Co., [1983]
©1983

Copies

Location Call No. Status
 East Windsor, Library Association of Warehouse Point - Children's Department  J641.595 WES    Check Shelf
Description 45 pages : illustrations (some color) ; 19 x 22 cm.
Series Easy menu ethnic cookbooks
Easy menu ethnic cookbooks.
Note Includes index.
Contents Introduction: fresh is best -- Japanese staples -- Cooking th Japanese way -- Treat for the eyes -- Typical Japanese meals -- Before you begin: cooking utensils -- Cooking terms -- Special ingredients -- Japanese staples: rice -- Noodles -- Tea -- Soup: basic clear soup -- Eggdrop soup -- Bean paste soup -- Dishes with sauces: cucumber with crab -- Sesame seed dressing with broccoli -- Boiled spinach -- One-pot dishes: simmered beef and vegetables (Sukiyaki) -- Chicken in a pot -- Broiled dishes: broiled chicken (Terriyaki) -- Shrimp and vegetables broiled on skewers (Kushiyaki) -- Salt-broiled fish (Shioyaki) -- Steamed dishes: Eggs steamed in cups (Chawan Mushi) -- Japanese table: eating with chopsticks -- Careful cook -- Metric conversion chart -- Index.
Summary An introduction to the cooking of Japan featuring basic recipes for soups, appetizers, main dishes, side dishes, and desserts. Also describes some special ingredients used in Japanese dishes, how to set a Japanese table, and how to eat with chopsticks. Every meal is an important occasion in Japan. Weston, who owns several Japanese restaurants, shares some of her most popular recipes for soups, vegetables, broiled foods, & hearty one-pot dishes. She also shows how the arrangement of foods & the table setting help to make a Japanese meal attractive as well as delicious. With Weston's easy, step-by-step instructions, you too, will soon be serving eggdrop soup, Sukiyaki, Teriyaki, & other Japanese specialities. Directions for preparing traditional foods are given along with lists of terms, ingredients, and utensils. A metric conversion chart & list of safety hints are included.
Study Program Accelerated Reader AR MG 7.0 1.0 58624.
Subject Cooking, Japanese -- Juvenile literature.
Japan -- Social life and customs -- Juvenile literature.
Cooking, Japanese.
Japan -- Social life and customs.
Added Author Wolfe, Robert L., illustrator.
Wolfe, Diane, illustrator.
Swofford, Jeanette, illustrator.
ISBN 0822509059 library binding $7.95
Standard No. 09780822509059
-->
Add a Review