Japanese Cooking for Beginners - Shimbo, Hiroko
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Master the many arts of delectable, healthy Japanese cooking in this authoritative but completely accessible guide by an expert cook and teacher.  Japanese cooking can appear mysterious, even intimidating, not only to Westerners but even to Asians from other culinary cultures. Japanese Cooking for Beginners confronts this fear head-on and helps you conquer it—and succeed! Julia Child Cookbook Award nominee Hiroko Shimbo, who has taught Japanese cuisine for decades in New York City and elsewhere, offers in these pages the equivalent of a mini–cooking school, covering:   * Tools and utensils *…mehr

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Produktbeschreibung
Master the many arts of delectable, healthy Japanese cooking in this authoritative but completely accessible guide by an expert cook and teacher.  Japanese cooking can appear mysterious, even intimidating, not only to Westerners but even to Asians from other culinary cultures. Japanese Cooking for Beginners confronts this fear head-on and helps you conquer it—and succeed! Julia Child Cookbook Award nominee Hiroko Shimbo, who has taught Japanese cuisine for decades in New York City and elsewhere, offers in these pages the equivalent of a mini–cooking school, covering:   * Tools and utensils * Cooking methods * Ingredients (as well as substitutes for hard-to-find ingredients) * Shortcut techniques that save time * The time-honored Japanese secrets of noodle and rice cookery * Core relishes, pickles, sauces, and dressings that Japanese home cooks treasure and eat daily * Dozens and dozens of recipes, ranging from sushi and sashimi to udon, soba, and ramen noodle dishes to all kinds of meat, fish, and vegetable tempura From delicate miso soups to robust rice bowls to vibrant traditional Japanese desserts, this book serves up a lifetime of recipe ideas and a gentle, reliable guide for home cooks eager to learn about Japanese cuisine.
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Autorenporträt
Hiroko Shimbo is a trained sushi chef, restaurant consultant, cooking instructor, and author of The Japanese Kitchen, which was a Food & Wine magazine Best of the Best winner and an IACP Julia Child Cookbook Award nominee. She is also the author of The Sushi Experience. She has written for Saveur and other magazines. A native of Japan, she lives in New York City, where her masterful Japanese cooking classes are perennially popular.