MasterClass in Japanese Cooking

Overview

With exotic flavors and lovely presentations, Japanese cuisine intrigues and tempts many home cooks and challenges most. Emi Kazuko, author and expert on Japanese food, reveals the essence of this cuisine in MasterClass in Japanese Cooking. Each chapter covers basics on the cuisine as well as the ingredients and presentation styles. Recipes such as Thick Egg Soup, Agedashi-dofu and Swordfish Rice Bowl with Honey Shoyu Sauce, all with step-by-step "MasterClass" guides presented ...

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Overview

With exotic flavors and lovely presentations, Japanese cuisine intrigues and tempts many home cooks and challenges most. Emi Kazuko, author and expert on Japanese food, reveals the essence of this cuisine in MasterClass in Japanese Cooking. Each chapter covers basics on the cuisine as well as the ingredients and presentation styles. Recipes such as Thick Egg Soup, Agedashi-dofu and Swordfish Rice Bowl with Honey Shoyu Sauce, all with step-by-step "MasterClass" guides presented by renowned Japanese chefs, make a beginner seem like an expert.

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Editorial Reviews

Publishers Weekly
Well-written with complex techniques simply and economically illustrated, this volume offers a fantastic collection of internationally inspired recipes from 20 contributing chefs, accompanied by tantalizing photos by Gus Filgate. Food writer Kazuko briefly traces the history of the Zen Buddhist tea ceremony and its evolution into the formal cha-kaiseki meal and describes its influence on the modern Japanese concept of food. The following section outlines regional variations in cuisine and sketches the typical Japanese home cook pantry. Whether one is just discovering Japanese food or already familiar with its beauty and elegant simplicity, the book offers a vibrant sampling of recipes and ideas covering classic Japanese dishes such as Steamed Teapot Soup or the ethereal Baked Egg in Horaku Dish, a kind of souffl , but also more adventuresome ideas such as the California-fusion-inspired Tuna Steak with Sasabi Chardonnay Sauce. Some of the chefs trained in Japan, but many have reinvented and experimented with ideas on the global stage, and they often deliver novel interpretations: marinated Daikon Salmon Kinuta Roll, monkfish Hotpot (an updated version of traditional nab dishes such as sukiyaki), and Rolled Baby Pork Tempura with Spring Onions prepared as a hearty bar snack for Londoners. Since the course covers everything from appetizers and soups to desserts, drinks and liqueurs, the book is a wonderful introduction to all foods Japanese, but should also inspire seasoned gourmands and professionals. (Mar.) Copyright 2003 Reed Business Information.
Library Journal
For her latest title, cookbook author/food writer Kazuko assembled a roster of 20 top Japanese chefs from all over the world. Each one contributed three recipes (organized by course, not by chef), including one that is featured as a "master class," with step-by-step technique photographs. Kazuko rounds out the collection with 60 of her own recipes. She also provides a brief introduction to Japanese food and a pantry section; full-page color photographs illustrate many of the dishes. Some of the chefs are known for their innovative menus, while others are masters of sushi or other more traditional specialties. A good complement to Hiroko Shimbo's excellent Japanese Kitchen, which focuses on traditional Japanese food, Kazuko's book is recommended for most Asian cookery collections. Copyright 2003 Reed Business Information.
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Product Details

  • ISBN-13: 9781552856185
  • Publisher: Whitecap Books, Limited
  • Publication date: 10/28/2004
  • Series: MasterClass Series
  • Pages: 192
  • Product dimensions: 9.40 (w) x 11.00 (h) x 0.70 (d)

Meet the Author

Emi Kazuko is the author of numerous food books, and was the winner of the Best Asian Cuisine Book Award from the Gourmand World Cookbook Awards 2001 in Périgueux for the book Japanese Food and Cooking. Another of Emi's books, Street Café Japan, has been made into a 3-part TV series shown in the UK and Australia.

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Table of Contents

Introduction 6
Japanese food and the tea ceremony 8
The regions and their food and drink 10
The Japanese store cupboard 16
1 Appetizers 24
2 Stocks and soups 44
3 Vegetables and salads 58
4 Fish and shellfish 74
5 Poultry and game 96
6 Meat 112
7 Eggs and tofu 126
8 Rice and sushi 142
9 Noodles 162
10 Desserts and cakes 174
11 Drinks and liqueurs 184
Index 190
The master chefs 192
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