Bring the authentic cuisine of Japan to your own home with these master recipes that highlight the elegant simplicity of Japanese cuisine. Every aspect of Japanese cooking is here in an easy-to-follow format: soups, rice, sushi, tempura, noodles, sukiyaki, teriyaki, noodles, pickles, desserts, beverages and more. In addition to recipes The Complete Book of Japanese Cooking includes menu plans and a complete glossary of Japanese cooking terms and methods. An informative introduction explains the traditions of Japanese cuisine and line drawings illustrate precisely how Japanese foods are prepared, what special ingredients look like, and the proper culinary equipment to use in their preparation. This is the cookbook for anyone who enjoys the simple, fresh and beautifully presented foods of Japan, and is the ideal introduction for those who have yet to taste its delights.
Elisabeth Lambert Ortiz is the author of the prize-winning The Complete Book of Mexican Cooking and other ethnic cookbooks. She traveled all over the world with her husband, researching cookbooks while he worked as a diplomat for the U.N. Mitsuko Endo, born in Japan, now lives in New York City. A gourmet Japanese cook, she lent both her knowledge of Japanese cuisine and her own extensive collection of authentic recipes to this book.
Foreword Introduction Menus 1.Appetizers 2.Soups 3.Rice, Noodles and Sushi 4.Fish and Shellfish, Sashimi and Tempura 5.One-Pot Dishes 6.Meats and Poultry 7.Vegetables, Salads and Bean Curd Dishes 8.Eggs 9.Pickles 10.Desserts, Snacks and Beverages 11.New Year Dishes Glossary Index