Step-by-Step Cooking: Japanese

Description

Step-by-Step Cooking: Japanese introduces you to a delectable variety of Japanese culinary delights. The refreshingly light cuisine of this beautiful country is simply stunning, with its clean, fresh flavours. Recipes range from cleansing clear soups to slow-simmered vegetables, seafood and meat dishes as well as hearty rice and noodle dishes and decadent desserts. This exciting collection of classic Japanese recipes includes recipes for light soups and side dishes. Examples are Short-neck Clam Clear Soup to Cucumber and Octopus Salad, to hearty one-dish meals such as Chicken and Egg Rice and Suyaki Beef, to delectable traditional desserts such as Sweet Red Bean Balls and Candied Sweet Potatoes. Keiko Ishida shares the delights of replicating these perennial favourites in your home kitchen in simple step-by-step fashion. 42 exciting recipes written in easy-to-follow step-by-step format. Illustrated with step-by-step photographs for easier comprehension. Provides an introduction to the various cooking and food preparation techniques used in the Japanese kitchen, making it ideal for cooking novices as well as those looking to learn more about Japanese cooking. Glossary of ingredients provided to help readers identify ingredients easily. Keiko Ishida was born and raised in Tokyo, Japan, where she learnt the basics of Japanese cooking from her mother. She then studied traditional Japanese cooking for five years in Sendai, Japan, before going on to pursue her passion for pastry in France at the Ritz Escoffier School and the Lenotre Culinary School and doing an apprenticeship at the famous Le Triomphe bakery. Back in Japan, she set up her own baking school, atelier K. From 2003 to 2009, Keiko relocated to Singapore with her husband and conducted cooking classes here. Today, Keiko is back in Tokyo with her husband. Keiko is also the author is the bestselling cookbook, Okashi: Sweet Treats Made With Love.