Tsuji, Shizuo, Koichiro Hata und Yoshtsu Saeki:Practical Japanese Cooking. Easy and Elegant.
- used book 1986, ISBN: 9780870117626
151 S.; zahlr. Illustr.; 30 cm. Originalleinen mit illustr. Schutzumschlag. Gutes Ex.; Umschl. etwas berieben. - Englisch. - INHALT : ... FISH ---- Quick-Seared Bonito Sashimi ---- Tuna S… More...
151 S.; zahlr. Illustr.; 30 cm. Originalleinen mit illustr. Schutzumschlag. Gutes Ex.; Umschl. etwas berieben. - Englisch. - INHALT : ... FISH ---- Quick-Seared Bonito Sashimi ---- Tuna Sashimi with Grated Radish ---- Paper-Thin Sea Bass Sashimi ---- Night-Dried Sole ---- Deep-Fried Flounder Boat ---- Deep-Fried Sea Bass ---- Simmered Rockfish ---- Yuan-Style Grilled Butterfish ---- Yellowtail Teriyaki ---- Sardines Simmered with Ginger ---- Simmered Mackerel in Miso ---- Stuffed Salmon ---- Deep-Fried Trout in Vegetable Sauce ---- SEAFOOD ---- Stuffed Spiny Lobster ---- Sake-Simmered Lobster ---- Whole Prawns Grilled in the Shell ---- Squid Teriyaki ---- Clams Grilled in the Shell ---- Vinegared Crab ---- Shrimp and Leeks with Mustard-Miso Sauce ---- Scallops and Kiwi Fruit with Three-Flavors Dressing ---- (u.v.a.m.) // Sushi, yakitori, tempura, tofu, miso - the Japanese food explosion is here and many new and inviting dishes from Japan are finding their way into the Western heart and home. For far too long Japanese food has been treated in the West as something precious and over-refined - pure elegant restaurant fare-when in fact it is prepared daily in millions of Japanese households without fuss of any kind. Here is the book that takes all that is good about Japanese food and brings it into the home. All recipes are authentic, practical, and lavishly illustrated in color. Techniques, too, are represented in color and lucidly explained. Most important, however, is the selection of ingredients: only those available in supermarkets and oriental food shops in the West are used. From the dainty and delicate dishes that have garnered Japanese cuisine a worldwide reputation to the hearty barbecue and one-pot cornucopias of fresh meats, seafood, and vegetables-all are here at their edible best, charming and accessible, in a cookbook that is a feast for the eyes as well as the family. (Verlagstext) ISBN 0870117629 Versand D: 5,50 EUR Japanisches Essen; Rezepte; Kochbuch / Japan, [PU:Kodansha International; Tokyo, San Francisco,]<
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Tsuji, Shizuo, Koichiro Hata und Yoshtsu Saeki:Practical Japanese Cooking. Easy and Elegant.
- used book 1986, ISBN: 0870117629
Kodansha International, Tokyo, San Francisco, 151 S.; zahlr. Illustr.; 30 cm. Originalleinen mit illustr. Schutzumschlag. Gutes Ex.; Umschl. etwas berieben. - Englisch. - INHALT : ... FIS… More...
Kodansha International, Tokyo, San Francisco, 151 S.; zahlr. Illustr.; 30 cm. Originalleinen mit illustr. Schutzumschlag. Gutes Ex.; Umschl. etwas berieben. - Englisch. - INHALT : ... FISH ---- Quick-Seared Bonito Sashimi ---- Tuna Sashimi with Grated Radish ---- Paper-Thin Sea Bass Sashimi ---- Night-Dried Sole ---- Deep-Fried Flounder Boat ---- Deep-Fried Sea Bass ---- Simmered Rockfish ---- Yuan-Style Grilled Butterfish ---- Yellowtail Teriyaki ---- Sardines Simmered with Ginger ---- Simmered Mackerel in Miso ---- Stuffed Salmon ---- Deep-Fried Trout in Vegetable Sauce ---- SEAFOOD ---- Stuffed Spiny Lobster ---- Sake-Simmered Lobster ---- Whole Prawns Grilled in the Shell ---- Squid Teriyaki ---- Clams Grilled in the Shell ---- Vinegared Crab ---- Shrimp and Leeks with Mustard-Miso Sauce ---- Scallops and Kiwi Fruit with Three-Flavors Dressing ---- (u.v.a.m.) // Sushi, yakitori, tempura, tofu, miso - the Japanese food explosion is here and many new and inviting dishes from Japan are finding their way into the Western heart and home. For far too long Japanese food has been treated in the West as something precious and over-refined - pure elegant restaurant fare-when in fact it is prepared daily in millions of Japanese households without fuss of any kind. Here is the book that takes all that is good about Japanese food and brings it into the home. All recipes are authentic, practical, and lavishly illustrated in color. Techniques, too, are represented in color and lucidly explained. Most important, however, is the selection of ingredients: only those available in supermarkets and oriental food shops in the West are used. From the dainty and delicate dishes that have garnered Japanese cuisine a worldwide reputation to the hearty barbecue and one-pot cornucopias of fresh meats, seafood, and vegetables-all are here at their edible best, charming and accessible, in a cookbook that is a feast for the eyes as well as the family. (Verlagstext) ISBN 0870117629Kochbuch [Japanisches Essen; Rezepte; Kochbuch / Japan] 1986<
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Tsuji, Shizuo, Hata, Koichiro:Practical Japanese Cooking: Easy and Elegant
- First edition 1991, ISBN: 9780870117626
Hardcover
Kodansha USA, Hardcover, Auflage: 1, 152 Seiten, Publiziert: 1991-09-15T00:00:01Z, Produktgruppe: Book, 1.04 kg, Verkaufsrang: 1339779, Japanese, Asian, Regional & International, Cookbook… More...
Kodansha USA, Hardcover, Auflage: 1, 152 Seiten, Publiziert: 1991-09-15T00:00:01Z, Produktgruppe: Book, 1.04 kg, Verkaufsrang: 1339779, Japanese, Asian, Regional & International, Cookbooks, Food & Wine, Subjects, Books, Kodansha USA, 1991<
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Koichiro, Tsuji, Shizuo Hata:Practical Japanese Cooking : Easy and Elegant by Koichiro, Tsuji, Shizuo Hata
- used book ISBN: 9780870117626
The last word in Japanese cookbooks from the author of the bestselling Japanese Cooking: A Simple Art, this is an easy, no-fuss guide for the ordinary American kitchen. Media > Book
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Shizuo Tsuji & Koichiro Hata:Practical Japanese Cooking: Easy And Elegant
- hardcover 1986, ISBN: 0870117629
[EAN: 9780870117626], [PU: Kodansha, Tokyo], Jacket, 4to, 151 pp., Books
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