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*** This book is now out of print and these are the last of the brand new copies available. Once stocks run out it may be difficult to pick up a new copy.
As reviewed by Karen Coleman in the December Food and Drink Buzz. Click here to see all of Booktopia's Newsletters.
The recipes in this book are so simple and yet you can already hear your insides singing with the healthy goodness of them. Try spicy edamame, steamed savoury egg custard, tips on preparing sushi rice, Congee, gyoza (pork dumplings), Zen tofu hotpot or (for something that is much harder to pronounce than it is to prepare) tofu and pea vichyssoise with mizuna pesto. There are also essential chapters on the philosophy of Japanese cooking, seasoning, cutting vegetables, the art of serving, presentation and etiquette (for instance, if helping yourself from a large communal plate it is hygienic and polite to turn your chopsticks around the use the top ends! Learn something new...).
As you can imagine it is beautifully appointed with zen-like photography and sumptuous recipes. There is no doubt if you have any basic skills in the kitchen then it won't take long and you will be turning out restaurant-like dishes for all to enjoy.
Every culture has its own unique history of food and cooking and Japanese cuisine is no exception. A nation's cuisine occupies an important position and has a profound effect on a nation's health.
The essence of Japanese cuisine is to 'enhance' nature's offerings rather than to 'change' them. Whenever possible, food is eaten in its natural state - the extent of cooking is limited to a minimum.
Kimiko Barber offers the best of modern healthy Japanese cooking for you to do at home.
Organised into four sections, the book covers: the concise introduction to Japanese eating and food culture; and an explanation of essential kitchen matters including key seasoning ingredients that give authentic Japanese tastes and flavours; the basic techniques of preparing 'dashi' stocks, the foundation of many dishes to follow; the major part of the book cover 120 easy to follow recipes from nourishing soups such as Vine Tomato in Red Miso with Coriander Pesto to Fish and Seafood including Seared Tuna Steaks with Ponzu Soy, to Hot-Pots such as Zen Tofu Hot-Pot, by way of Rice and Sushi, Noodles, and finally Sweet Tastes; and finally menu suggestions for the seasons, how to eat and how to serve Japanese food.
Stunning colour photography by Jan Baldwin makes Japanese Pure and Simple a visual treat as well as a joy to cook from.
About the Author
Kimiko Barber was born in Kobe, Japan and arrived in UK in 1972. After over ten years in investment banking in both London and Tokyo, a chance visit to Books for Cooks, a Mecca for foodies in Notting Hill, inspired her to change her career and focus on cooking and entertaining. She teaches Japanese and Asian fusion cooking in various cookery schools. Her first book Sushi Taste and Technique won the bronze award in Best Food Book category in Jacob's Creek World Food Media Awards. She is an enthusiastic organic kitchen gardener. Japanese Pure and Simple was published in 2004 to great acclaim, winning The IACP Award for Design.
Format: Paperback with Flaps on Inside & Back Covers
Number Of Pages: 176
Published: 12th October 2006
Dimensions (cm): 23.876 x 24.232 x 1.499
Weight (kg): 0.685