Hiroko's American Kitchen: Cooking with Japanese Flavors

Hiroko's American Kitchen: Cooking with Japanese Flavors

by Hiroko Shimbo
     
 

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You love Japanese food. You enjoy it at restaurants whenever you can. But what you really want to do is to prepare it in your own kitchen. That's easy using Hiroko Shimbo's classic books, The Japanese Kitchen and The Sushi Experience. But wait: Can you find the ingredients? Can you take the time to prepare it? Your friends, family, significant

Overview

You love Japanese food. You enjoy it at restaurants whenever you can. But what you really want to do is to prepare it in your own kitchen. That's easy using Hiroko Shimbo's classic books, The Japanese Kitchen and The Sushi Experience. But wait: Can you find the ingredients? Can you take the time to prepare it? Your friends, family, significant other--will they relish these "foreign" dishes the way you do?

Hiroko's American Kitchen provides answers to all of those questions. Here there are 125 new recipes that highlight the best of Japanese cuisine, but in new, simpler ways. The recipes are organized in chapters, each using one of two stocks or four sauces. By preparing and storing these easily made items, with a minimum of time and fuss you can enjoy a wide variety of delicious dishes every day. These are recipes that use the ingredients that you have or can easily purchase, and are prepared and served in dishes that are familiar to American tastes and dining habits. In other words, delicious, healthful Japanese dishes designed for the American kitchen and the American diner. The recipes include Corn and Ginger Rice with Shoyu and Butter, Quick Gingered Pork Burger, Chunky Potato and Leek Soup with Miso, Avocado and Yellowfin Tuna Salad, and Curried Miso Peanuts. This is not fusion or confusion cooking, but a respectful extension of traditional Japanese cooking to bring to your table.

Editorial Reviews

Library Journal
Using six core sauces (e.g., Kelp Stock, Dashi Stock, and Spicy Miso Sauce), Shimbo (The Sushi Experience) transforms conventional American ingredients into distinctly Japanese dishes, such as Miso-Braised Lamb, Soba Sushi Rolls, and Asparagus and Green Tea Rice. Most of the easy-to-prepare sauces can be stored for months to enable home cooks to build complex flavors in minimal time. The recipes include a few exotic-sounding ingredients, such as katsuobushi (dried tuna flakes), but most are easy to obtain. VERDICT This take on easy Asian home cooking will appeal to readers who want more than just familiar restaurant favorites.

Product Details

ISBN-13:
9781449425760
Publisher:
Andrews McMeel Publishing, LLC
Publication date:
10/30/2012
Sold by:
Barnes & Noble
Format:
NOOK Book
Pages:
224
Sales rank:
682,774
File size:
8 MB

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