This is a complete guide to the exotic cuisines of Japan and Korea, featuring recipes for sushi and sashimi; snacks and light bites; soups and broths; rice and noodles; fish; shellfish; chicken and duck; pork; beef; salads, kimchi and tofu; side dishes; and sweet snacks and drinks. It includes a fascinating introduction to the geography and climate, history, culinary traditions and regional dishes of Japan and Korea. It presents over 240 delicious and aromatic recipes, each one with easy-to-follow step-by-step instructions and more than 1500 colour photographs. Complete nutritional information is provided for every recipe, as well as cook's tips to ensure perfect results every time, and variations to encourage experimentation. This vibrant cookbook is divided into three main sections. In the first section you'll find an informative history of the flavours and styles of both cuisines, the influence they've had on their regions and on neighbouring countries. The second section features a comprehensive list of the key ingredients, from gingseng to tofu, and there are step-by-step recipes for preparing basic stocks and sauces.
The final section consists of 250 deliciously aromatic recipes. There is also a section of tempting dessert snacks and drinks. With over 1500 stunning colour photographs and tried and tested instructions, this is the perfect kitchen sourcebook for anyone who wants to discover exciting and new Asian flavours.
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over 1500 colour photographs
ISBN-13
978-0-7548-2054-3 (9780754820543)
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
Emi Kazuko is a leading food writer and journalist. She has published numerous books and has also contributed articles to magazines such as Conde Naste Traveller and Eyewitness Travel Guide to Japan, as well as contributing to 'Woman's Hour' (Radio 4) and a BBC World Service current affairs programme. Young Jin Song owns several Korean restaurants in Asia and London. He is passionate about Korean food and has used his international restaurant experience to fuse traditional Korean cooking techniques and ingredients with an understanding of other cuisines to create an accessible yet authentic style. This is his first book.
