Simplicity of preparation and the use of fine ingredients are the concepts for this cookbook on Japanese cuisine.
In Japanese in 7 (the latest addition to the in 7 series), Kimiko Barber uses just 7 ingredients or fewer to make deliciously fragrant dishes that you can effortlessly pull together any night of the week.
Organised into four sections, this book covers an introduction to Japanese eating and food culture; and an explanation of essential kitchen matters including key seasoning ingredients that give authentic Japanese tastes and flavours; and ...
This impeccable guide from Japanese cook Kimiko Barber demystifies the cuisine and makes it accessible to the home cook.
Over 100 of these favorite recipes from the authors.
Summary: This is a review of the Japanese restaurant Kura Barn, 479 New York Ave., Huntington [on the north shore of Long Island]. One of the favorites is “fried tofu.” “Tofu, the snowy, slippery soybean curd that has no flavor whatever ...
This book makes achieving Japanese flavors so simple, these fermented ingredients will quickly become staples in your pantry.
Books in the series have won such awards as the IACP Best Book of the Year 2005.Along with authentic traditional and modern-day recipes, well-respected Japanese cook and cooking teacher Kimiko Barber presents 100 essential ingredients, from ...
We know that the only way to lose weight is to eat less, but how? This diet does not involve calorie counting or exclude essential foods. Instead, there is one basic rule: eat these healthily balanced dishes with chopsticks.
Beautifully illustrated with eight pages of new color photos and over 500 drawings, and containing 230 traditional recipes as well as detailed explanations of ingredients, kitchen utensils, techniques and cultural aspects of Japanese ...
Just One Cookbook