- ISBN13: 9781570670725
- Condition: NEW
- Notes: Brand New from Publisher. No Remainder Mark.
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Japanese Cooking - Contemporary & Traditional
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Japanese Cooking - Contemporary & Traditional Overviews
Japanese and vegetarian food expert Miyoko Nishimoto Schinner presents traditional Japanese dishes and regional specialties from Kyusju in the south to Hokkaido in the north. She draws from a long tradition of vegetarian cooking in Buddhist temples, as well as an abundance of vegetable- and legume-based dishes that can be found in traditional Japanese cuisine. For those dishes that are usually prepared with meat, fish or fowl, Miyoko has created innovative substitutes utilizing tofu, seitan, and other vegetarian foods to create what is truly a unique vegan cookbook.
Japanese Cooking - Contemporary & Traditional RelateItems
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- Buddha's Table: Thai Feasting Vegetarian Style
- The Enlightened Kitchen: Fresh Vegetable Dishes from the Temples of Japan
- Authentic Japanese Cuisine for Beginners: A Step-by-Step Guide
- Washoku: Recipes from the Japanese Home Kitchen
Japanese Cooking - Contemporary & Traditional CustomerReview
It's a pretty cool little book, with the theory of Japanese cooking and eating, explained earnestly and clearly. Yes, it does call for ingredients that you'll have to schlep to an Asian market to go get, but many of them (miso, nori, sushi rice, tofu) are easily found in a grocery store, and the special ingredients (for which you do need to make a trip) are explained in such a way that you'll know just how to use them. There's a couple of recipes that do call for outright omnisubs, like vegan mayo and vegan sausage, but that's only two.
So far, I'm fairly pleased, because the author has made it easy to access Japanese cooking, eating, and thinking, while showing us all how it's done in your own kitchen, with what you have around the house. That's the other part: you don't need special equipment.
*** Product Information and Prices Stored:Feb 19, 2010 01:50:04
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