Book Description
The art of slicing fruits and vegetables is demonstrated through this delightful collection of 50 different garnishes. Recipes are adapted from Japanese to Western kitchens.
Author : Yukiko Haydock
Publisher : Owl Books
Page : 103 pages
File Size : 27,63 MB
Release : 1989
Category : Cooking, Japanese
ISBN : 9780805011982
The art of slicing fruits and vegetables is demonstrated through this delightful collection of 50 different garnishes. Recipes are adapted from Japanese to Western kitchens.
Author : Yukiko Haydock
Publisher :
Page : 118 pages
File Size : 11,38 MB
Release : 1983
Category : Cookery, Japanese
ISBN : 9780030615993
Author : R. Haydock
Publisher :
Page : pages
File Size : 17,98 MB
Release : 1980-09-01
Category :
ISBN : 9780030482311
Author : Hiroshi Nagashima
Publisher : Kodansha Amer Incorporated
Page : 111 pages
File Size : 16,98 MB
Release : 2009-07-27
Category : Art
ISBN : 9784770030870
Japanese food is renowned for its elegant presentation. One of the key presentational elements are mukimono - the decorative garnish and carving - that add the final flourish to a dish. This book introduces 60 edible garnishes and food carvings for home, party, or professional use for all occasions, from simple meals to banquets. This title presents the high art of edible garnishes for the home kitchen that will change the way you look at food and work in your kitchen. Japanese food is renowned for its elegant presentation. One of the key presentational elements are mukimono -
Author : Hiroshi Nagashima
Publisher : Vertical Inc
Page : 0 pages
File Size : 36,35 MB
Release : 2012-09-21
Category : Cooking
ISBN : 1568364350
Japanese cuisine is renowned for the beauty of its presentation. Among the key elements in this style of presentation are mukimono—the decorative garnishes and carvings that add the final flourish to a dish. It might be a carrot round in the shape of a plum blossom. Or a scattering of cherry blossoms plucked from a radish. Perhaps a swallow, a butterfly, a ginkgo leaf or a cluster of pine needles. Whatever the motif, it will have been created to delight the eye and the palate with its shape, color, and taste. In The Decorative Art of Japanese Food Carving, internationally-acclaimed chef Hiroshi Nagashima offers 60 edible garnishes and food carvings for home, party or professional use. Some are designed to be set on top of the food. Others are fashioned to hold the food…and sometimes, they simply are the food. Each is introduced in full color, with easy-to-follow, step-by-step instructions, sample food arrangements, further ideas and secret, insider tips for successful presentation. Most are simple enough for the amateur chef to master, although a few are quite challenging and require much practice. Nagashima’s instructions rely on household utensils found in a typical American kitchen—from knives to peelers to cookie cutters—and use familiar, easily-attainable ingredients. The Decorative Art of Japanese Food Carving is more than a practical handbook, however. It is also an inspiration book, filled with creative suggestions and inventive ideas to enhance and transform the way we cook.
Author : Yukiko Haydock
Publisher : Henry Holt & Company
Page : 103 pages
File Size : 43,87 MB
Release : 1980
Category : Cooking
ISBN : 9780030482366
Author : June Budgen
Publisher : Penguin
Page : 134 pages
File Size : 27,35 MB
Release : 1986
Category : Cooking
ISBN : 9780895864802
Recommends useful utensils and techniques, and shows each step in making savory, fruit, and sweet garnishes
Author : Luiz Hara
Publisher : White Lion Publishing
Page : 263 pages
File Size : 50,25 MB
Release : 2018-10-16
Category : Cooking
ISBN : 1911127624
The Japanese Larder is a stunning cookery book that demystifies Japanese ingredients and cooking by introducing key ingredients and techniques that are easy to acquire. Most of us have heard of ingredients such as miso, mirin, tofu and matcha, but how many of us feel confident using these ingredients in our everyday cooking? Or beyond the one or two recipes for which we bought the ingredients in the first place? In this beautifully illustrated cookbook, Luiz Hara introduces the ingredients in authentic Japanese recipes and shows you how they can transform all types of non-Japanese dish. With over 100 delicious and easy-to-make everyday recipes, you can discover how to use leftover miso, noodles or soy sauce to elevate any dish into a mouth-watering meal. From the author of Nikkei Cuisine, The Japanese Larder is an inspirational cookbook that celebrates the diversity and versatility of Japanese ingredients – from tofu and persimmon to green teas and dashi broth. Grab that packet of miso paste from your fridge, buy some ponzu or yuzu from the ethnic section of your local supermarket, and discover a new world of taste and flavour thanks to Luiz’s delicious recipes.
Author : Shizuo Tsuji
Publisher : Vertical Inc
Page : 560 pages
File Size : 23,79 MB
Release : 2021-05-19
Category : Cooking
ISBN : 1568366167
When it was first published, Japanese Cooking: A Simple Art changed the way the culinary world viewed Japanese cooking, moving it from obscure ethnic food to haute cuisine. Twenty-five years later, much has changed. Japanese food is a favorite of diners around the world. Not only is sushi as much a part of the Western culinary scene as burgers, bagels and burritos, but some Japanese chefs have become household names. Japanese flavors, ingredients and textures have been fused into dishes from a wide variety of other cuisines. What hasn’t changed over the years, however, are the foundations of Japanese cooking. When he originally wrote Japanese Cooking: A Simple Art, Shizuo Tsuji, a scholar who trained under famous European chefs, was so careful and precise in his descriptions of the cuisine and its vital philosophies, and so thoughtful in his choice of dishes and recipes, that his words—and the dishes they help produce—are as fresh today as when they were first written. The 25th Anniversary edition celebrates Tsuji’s classic work. Building on M. F. K. Fisher’s eloquent introduction, the volume now includes a thought-provoking new Foreword by Gourmet Editor-in-Chief Ruth Reichl and a new Preface by the author’s son and Tsuji Culinary Institute Director, Yoshiki Tsuji. Beautifully illustrated with eight pages of new color photos and over 500 drawings, and containing 230 traditional recipes as well as detailed explanations of ingredients, kitchen utensils, techniques and cultural aspects of Japanese cuisine, this edition continues the Tsuji legacy of bringing the Japanese kitchen within the reach of Western cooks.
Author : Liza Crihfield Dalby
Publisher : William Morrow
Page : 232 pages
File Size : 23,46 MB
Release : 1984
Category : History
ISBN :