"Tim Anderson is the perfect combination of eater, teacher and guide and this thrilling exploration of the food of Japan's Hokkaido brings all those talents together. It's a must have for any cook's kitchen." - Jay Rayner
"A fascinating, mouthwatering journey into the food and history of the northern Japanese island that brilliantly showcases its unique cultural and culinary heritage." - Melissa Thompson
Hokkaido is a cookbook that celebrates Japan's northernmost island.
Known especially for its seafood and dairy products, Hokkaido is a Japanese prefecture that has long been beloved for its vibrant culinary scene. The prefecture incorporates three foodways - European agricultural models; traditional and modern Japanese cuisine; and indigenous Ainu gastronomy - which have led to it to have a distinct food culture from the rest of Japan.
Hokkaido showcases the variety - and quality! - of the food that the prefecture has to offer with a selection of delicious recipes. Think Sweetcorn with Soy Sauce Butter and Rice Dumplings with Walnut Sauce; big dishes such as Fried Salmon Rice Bowl and Sapporo Miso Ramen; and sweet treats like 'Snowmelt' Cheesecake and Crispy Sweetcorn Chocolate.
The recipes mostly fall into two categories: traditional, regional dishes and homages to specific dishes. There are also four Ainu recipes, which have been contributed by an Ainu chef, Hiroaki Kon.
With travelogues exploring different regions, as well as beautiful photography, Hokkaido showcases one of the most unique and wonderful places to eat in the world.
Rezensionen / Stimmen
To sit with Tim and talk about food is a joyful, wonderful thing, and this new beautiful book Hokkaido continues that dreamy, inspiring stream of consciousness. Tim Anderson is the perfect combination of eater, teacher and guide and this thrilling exploration of the food of Japan's Hokkaido brings all those talents together. A fascinating, mouthwatering journey into the food and history of the northern Japanese island that brilliantly showcases its unique cultural and culinary heritage. A joyous read seasoned generously with love and compassion, and many delicious discoveries. "Anderson opens new vistas to understand Japanese cuisine in all its complexity. Pushing us to grasp that washoku goes beyond serene temples and raw fish, he delves into the history recipes from the northern regions and explores the tasty but less well-known Ainu indigenous influences."
Sprache
Verlagsort
Produkt-Hinweis
Fadenheftung
Gewebe-Einband
Illustrationen
Maße
Höhe: 256 mm
Breite: 201 mm
Dicke: 30 mm
Gewicht
ISBN-13
978-1-78488-598-4 (9781784885984)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Tim Anderson is a chef, writer and MasterChef champion. Born and raised in Wisconsin, Tim has been studying Japanese food culture for more than two decades, first as a hobby, then as a profession. He is also the author of Nanban: Japanese Soul Food, JapanEasy, Vegan JapanEasy, Tokyo Stories (for which Tim won the John Avery prize at the Andre? Simon Awards), Your Home Izakaya and JapanEasy Bowls and Bento.
