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- 272pages
- 10 heures de lecture
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Enjoy delicious, healthful Japanese food anytime with this stylish four-color cookbook featuring 100 authentic and simple recipes to elevate your cooking skills. The author, Maori Murota, provides home cooks with the ingredients, tools, and confidence needed to prepare staples of Japanese family cuisine, such as udon, soba, miso, onigiri, and tofu. After moving to France and facing challenges in finding familiar Japanese products during the pandemic, Maori began experimenting in her kitchen, drawing on her twenty years of catering experience. She successfully made udon noodles, gyoza dough, and fermented tsukemono pickles using locally sourced ingredients, discovering how easy it was to create these authentic dishes. This process deepened her connection to her mother and grandmother, who had taught her these culinary traditions. The cookbook features detailed step-by-step instructions and stunning photos, showcasing traditional recipes for appetizers, soups, entrees, desserts, and original dishes inspired by foreign cuisines. With vegan alternatives and helpful tips, it demonstrates that a plant-based Japanese diet is accessible. Full of flavor and healthful ingredients, the recipes cater to cooks of all levels, inviting them on a journey into the heart of Japanese cuisine.
Achat du livre
Simply Japanese, Maori Murota
- Langue
- Année de publication
- 2022
- product-detail.submit-box.info.binding
- (rigide)
Modes de paiement
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- Titre
- Simply Japanese
- Langue
- Anglais
- Auteurs
- Maori Murota
- Éditeur
- HarperCollins Publishers UK
- Publié
- 2022
- Format
- rigide
- Pages
- 272
- ISBN10
- 0063259745
- ISBN13
- 9780063259744
- Séries
- Évaluation
- 4 sur 5
- Description
- Enjoy delicious, healthful Japanese food anytime with this stylish four-color cookbook featuring 100 authentic and simple recipes to elevate your cooking skills. The author, Maori Murota, provides home cooks with the ingredients, tools, and confidence needed to prepare staples of Japanese family cuisine, such as udon, soba, miso, onigiri, and tofu. After moving to France and facing challenges in finding familiar Japanese products during the pandemic, Maori began experimenting in her kitchen, drawing on her twenty years of catering experience. She successfully made udon noodles, gyoza dough, and fermented tsukemono pickles using locally sourced ingredients, discovering how easy it was to create these authentic dishes. This process deepened her connection to her mother and grandmother, who had taught her these culinary traditions. The cookbook features detailed step-by-step instructions and stunning photos, showcasing traditional recipes for appetizers, soups, entrees, desserts, and original dishes inspired by foreign cuisines. With vegan alternatives and helpful tips, it demonstrates that a plant-based Japanese diet is accessible. Full of flavor and healthful ingredients, the recipes cater to cooks of all levels, inviting them on a journey into the heart of Japanese cuisine.