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Masterclass in Japanese Cooking

by Emi Kazuko

ISBN 1862055823 / 9781862055827 / 1-86205-582-3
Publisher Anova Books
Language English
Edition Hardcover
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Book summary

Imagine having the opportunity to take a course in Japanese cookingthen imagine not just one, but a score of chefs to teach you the art and techniques. Now Emi Kazuko has assembled 20 leading chefs and food experts in Masterclass in Japanese Cooking. Each cook offers you three of their favorite dishes, one of which is selected to be a step-by-step masterclass, such as Susumu Hatekeyama's Chicken Simmered with Vegetables, Kentaro's Swordfish Rice Bowl with Honey Shoyu Sauce, and Hiroshi Miura's Steamed Duck with Miso Sauce. Commentary on Japanese regions and traditions, including the tea ceremony, and an informative look inside the Japanese pantry, completes this superbly designed cookbook. Emi Kazuko is the author of five previous cookbooks, including The Book of Japanese Cooking, Japanese Food and Cooking, and Easy Sushi.
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