Vegan Japan - Boucachard, Julia
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Warming soups and slurp-able noodles. Refreshing vegetable sides. Indulgent street foods. Adorable bite-size desserts. Japanese French chef Julia Boucachard grew up devouring all of the above. When she went vegan, she was determined not to give up any of her childhood favorites. In Vegan Japan, she shows that cooking nourishing, flavor-packed plant-based Japanese food doesn't have to be complicated. With an emphasis on seasonality, balanced flavors, and simple techniques, this is her plant-based celebration of Japanese cuisine and the myriad vegetables that make their way onto the Japanese…mehr

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Produktbeschreibung
Warming soups and slurp-able noodles. Refreshing vegetable sides. Indulgent street foods. Adorable bite-size desserts. Japanese French chef Julia Boucachard grew up devouring all of the above. When she went vegan, she was determined not to give up any of her childhood favorites. In Vegan Japan, she shows that cooking nourishing, flavor-packed plant-based Japanese food doesn't have to be complicated. With an emphasis on seasonality, balanced flavors, and simple techniques, this is her plant-based celebration of Japanese cuisine and the myriad vegetables that make their way onto the Japanese plate. Inside, you'll find: * The classics, including Kabocha Stew, Miso Butter Ramen, Yakisoba, Onigiri, Gyoza, Melon Pan, and many more * Yoshoku (Western dishes given playful Japanese spins) like Napolitan and Japanese Potato Salad * Cleverly veganized takes on meat and seafood dishes like Karaage and Maguro Don * Even-better-homemade condiments and sauces such as Ponzu Sauce, Mentsuyu, and Japanese Mayonnaise * Plus tempting street foods, wholesome vegetable sides, sweet desserts, and an illustrated guide to must-have Japanese pantry staples With beautiful photography and charming illustrations throughout, Vegan Japan is your one-stop ticket to authentic plant-based Japanese home cooking.
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Autorenporträt
Julia Boucachard grew up splitting her time between Tokyo and France. After becoming vegetarian and then vegan, she found her restaurant choices drastically limited. After earning a degree in biology and a master's degree in environment she became a self-taught cook, starting a catering business before opening the Mori Café in Paris, where she shares plant-baed recipes inspired by the food of her childhood.