Paperback

ISBN-10: 0340905778

Published: 26/05/2006

Extent: 288 pages

Illustrations: 90

 

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Summary:
De-mystify the key principles of Japanese cookery and create your own exciting array of authentic dishes with International Cuisine: Japan.

Written by a Japanese culinary expert with a comprehensive knowledge both of the cuisine and its many applications, this book provides in-depth coverage of the key influences and essential techniques of Japanese cookery. It is packed with a wide range of dishes, promising a mouth-watering blend of traditional and contemporary ingredients. From soups and starters to impressive main courses, many of the recipes are accompanied by stunning full colour photographs, as well as clear illustrations of key methods and the use of authentic cooking utensils. Japanese cuisine has caught on worldwide because of its health benefits, and the book addresses this aspect comprehensively.

International Cuisine: Japan is an accessible and innovative step-by-step guide to Japanese cookery, and will prove the ideal kitchen companion for students, professionals and enthusiasts alike.

• Unique combination of over 50 traditional and innovative 'westernised' recipes
• Examines the diversity within both the cuisine and the culture
• High profile author, well known for using home grown ingredients to create authentic Japanese dishes
• Innovative design and structure
• Specially commissioned full colour photographs
• The only Japanese cuisine title written for the educational market

Table of Contents:
Foreword by Professor David Foskett MBE
Introduction
Section 1: Culture and Cuisine
Geography
Historical background
The health benefits of Japanese food
Menu planning
Section 2: Tools and Ingredients
Basic kitchen tools
Techniques
Initial preparation
Ingredients
Section 3: Recipes
Getting started: beginners' recipes
Sushi
Tofu
Vegetables
Eggs
Fish
Poultry
Meat
Rice
Noodles
Soups
Pickles
Desserts
Useful addresses

About the Author(s):
Reiko Hara is a lecturer in Oriental Culinary Arts at Thames Valley University, as well as the owner of Simply Japanese, a consultancy and catering firm that teaches Japanese cuisine to chefs and novices alike. She was a contributor to Hodder Arnold's bestselling Practical Cookery, 10th edition (2004).

Contributors:
Editorial Adviser Nobuko Hara is a distinguished journalist and editor based in Tokyo. Currently an editorial writer for The Japan Times, she has been a regular contributor to The Times Higher Education Supplement, The Financial Times and other international publications. Original photography by Sam Bailey.

Readership:
NVQ 2 catering students and trade