Now, in this first cookbook by Nobu to focus on vegetable dishes, the master chef shares his expertise and deep knowledge of Japanese cuisine in sixty recipes that showcase vegetables in all their variety. Throughout the book, the emphasis is on fine and healthy Japanese dining.
Nobu uses a wide range of cooking techniques—from marinating and pickling to steaming, roasting, boiling, frying, grating, etc.,—to bring out the full flavors and textures of the vegetables. He also introduces tofu and yuba, both traditional Japanese ingredients made from soybeans, and offers ten recipes for vegetable sweets and fifteen for cocktails.
Now, in this first cookbook by Nobu to focus on vegetable dishes, the master chef shares his expertise and deep knowledge of Japanese cuisine in sixty recipes that showcase vegetables in all their variety. Throughout the book, the emphasis is on fine and healthy Japanese dining.
Nobu uses a wide range of cooking techniques—from marinating and pickling to steaming, roasting, boiling, frying, grating, etc.,—to bring out the full flavors and textures of the vegetables. He also introduces tofu and yuba, both traditional Japanese ingredients made from soybeans, and offers ten recipes for vegetable sweets and fifteen for cocktails.
Nobu's Vegetarian Cookbook
176
Nobu's Vegetarian Cookbook
176Hardcover
Product Details
| ISBN-13: | 9784894449053 |
|---|---|
| Publisher: | PIE International |
| Publication date: | 02/07/2012 |
| Pages: | 176 |
| Product dimensions: | 8.20(w) x 10.30(h) x 0.90(d) |