Let's Cook Japanese Cookbook
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What's a nice girl from New Jersey doing writing a Japanese cookbook? After marrying into a Japanese family, author Amy Kaneko was taken under her mother-in-law's wing to learn the ins and outs of Japanese home-style cooking. Here she shares her newfound knowledge in a book that both simplifies and demystifies this culinary specialty. The recipes combine family favorites with restaurant dishes Kaneko learned to create at home, as well as eye-catching graphics and full-color photos that bring the dishes to life. You'll learn how to make gyoza and tempura, as well as yoshuki dishes that combine Japanese and Western influences. Kaneko's thoughtful glossary identifies basic ingredients and equipment needed to recreate the recipes in a traditional Western kitchen.
- Includes 66 easy-to-follow recipes, with helpful illustrations, full-color photographs and step-by-step instructions.
- Recipes are a mix of family favorites and restaurant dishes, with sections devoted to Tofu & Eggs, Vegetables, Rice & Noodles, Fish & Shellfish, Meat & Poultry.
- Recipe highlights include: (Agedashi Dofu) Fried Soft Tofu in Sweet Soy Sauce, Yasai to Ebi (Tempura Vegetable & Shrimp Tempura), (Onigiri) Rice Balls with Salmon Filling and (Tonkatsu) Crispy Panko-Fried Pork Cutlets.
- Hardcover, 168 pages.
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