Hardcover; Published 4/1/2012; 240 Pages; ISBN 9781906650575
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Taking its readers through the many mysteries--at least as conceived by the Western mind--of the basics of Japanese cooking, this is a gorgeously illustrated introduction to the basic steps of mastering Japanese cuisine. From there it steps up to favorites from the Japanese home kitchen, finishing with a selection of slightly more adventurous dishes that are sure to excite. Recipes include Cold Soba Noodle and Prawns and Ramen Noodles Syoyu Ramen, among many other traditional favorites. Written with great style and precision, it leads the reader gently through the various challenges that confront the Western eye when it comes to tackling the food of Japan. Recipes include metric measurements.
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