Let's Cook Japanese Food!

Regular price €21.99
Quantity:
In stock with our UK publisher. 14-28 days
Delivery/Collection within 10-20 working days
14 days return policy Shipping & Delivery
A01=Amy Kaneko
A01=Joy McCarthy
Age Group_Uncategorized
Age Group_Uncategorized
appetizers
asian
Author_Amy Kaneko
Author_Joy McCarthy
automatic-update
Category1=Non-Fiction
Category=WBN
cookbook
cooking
COP=Australia
cuisine
Delivery_Pre-order
dish
dumplings
eq_bestseller
eq_food-drink
eq_isMigrated=2
eq_nobargain
eq_non-fiction
from kikkoman
gyoza
japan
Language_English
miso
morimoto
noodles
onigiri
otsunami
PA=Temporarily unavailable
Price_€10 to €20
PS=Active
ramen
softlaunch
tokyo
tonkatsu
wasabi

Product details

  • ISBN 9781681881775
  • Weight: 708g
  • Dimensions: 191 x 224mm
  • Publication Date: 10 May 2017
  • Publisher: Insight Editions
  • Publication City/Country: US
  • Product Form: Hardback
  • Language: English
Secure checkout Fast Shipping Easy returns
Home-style Japanese cooking is demystified in this refreshing and informative cookbook. After marrying into a Japanese family, the American author was taken under her mother-in-law's wing to learn the ins and outs of Japanese cooking. Here she presents her acquired knowledge in an appealingly designed book with Japanese graphic motifs and color photos. The recipes themselves are a mix of family favorites and restaurant dishes Kaneko learned to recreate at home. Yet readers will see few of the familiar foods available in Japanese restaurants in the U.S. Instead, the book illustrates how to make Japanese home-style favorites, like Gyoza and Tempura, as well as Yoshuko dishes combining Japanese and Western influences, like Curry Rice, and Omu Rice, an omelet stuffed with tomato-y chicken fried rice. In a helpful glossary, Kaneko identifies the basic ingredients and equipment needed to recreate these recipes in an average Western kitchen. Chapters devoted to Tofu and Eggs; Vegetables, Fish and Shellfish; Meat and Poultry; and Rice Noodles and Dumplings intersperse recipes with boxes that highlight Japanese traditions and recollections on the author’s time living in Tokyo.
Amy Kaneko is an American home cook and mother who spent 2 years living in Japan with her Japanese husband. Under the tutelage of her mother-in-law and Japanese friends and family, Kaneko, who has worked in the cookbook publishing industry for 20 years, decided to take what she had learned and share it with Westerners unfamiliar with what Japanese people really eat at home. She has lived in Tokyo, New York, and San Francisco, and currently lives in Boulder, CO with her husband and bilingual teenage daughters.

More from this author