|About the Book|
Japan often seems remote yet its cuisine has had an enormous impact on our palates and our senses. Sushi bars proliferate yet authenic Japanese cooking has a far wider appeal. One of the oldest and finest cuisines in the world has come of age and isMoreJapan often seems remote yet its cuisine has had an enormous impact on our palates and our senses. Sushi bars proliferate yet authenic Japanese cooking has a far wider appeal. One of the oldest and finest cuisines in the world has come of age and is now enjoyed and appreciated for its healthy ingredients and its exquisite flavours by an increasing number of aficionados. Masterclass in Japanese Cooking presents for the home cook the ultimate Japanese cooking course. Dispelling the myth that Japanese cooking is too intricate to prepare. Emi Kazuko opens up its secrets through the expertise of Japanese chefs from around the world who reveal, in a simple way. their own specialities. Offering a superb opportunity to discover, explore and share in the knowledge of these master chefs, the home cook can master the techniques for making and presenting the most delectable dishes. Masterclass in Japanese Cooking assembles twenty of the most celebrated chefs to produce sixty recipes, both basic and ambitious, to cook at home. Each chef offers up to three of their favourite dishes: one of which is selected in each chapter to be a Masterclass, to take you step-by-step through the full preparation to the perfected presentation of the finished dish. Takayuki Hishinuma (Skipjack Tuna Tataki Salad) and Kentaro (Swordfish Rice Bowl with Honey Shoyu Sauce) in Japan. Linda Rodriguez (Grilled (broiled) Sea Bass in Sweet Miso) in the US. Susumu Hatakeyama (Chicken Simmered with Vegetables) in the UK. Hiroshi Miura (Steamed Duck with Miso Sauce) in Australia and Nobuo Iwaseya (Thick Egg Soup) from the worldwide Suntory group reveal their skills. Whats more. Emi Kazuko, author and cookery expert from Japan has brought these talents and their recipes together and has added her own sixty recipes, both simple (Pot-cooked Udon Noodles) and unusual dishes (Fried Koya-dofu with Fish Shinjo). Commentary on Japanese traditions, including the tea ceremony, and regions, and an indispensable Japanese larder - with information on sauces, vegetables, rice, sake and...fish, completes the 120 recipe collection. Superbly designed and illustrated with exquisite photographs by award-winning Gus Filgate, this book is a complete and satisfying cookery course in one volume.