The Classic Introduction to Japanese Cuisine.
With its emphasis on fresh ingredients and delicate flavours, and its use of unfamiliar ingredients and techniques, Japanese cooking can be daunting to the Western cook working in a Western style kitchen. This book begins at the beginning, opening up the rich realm of Japanese cuisine to both those cooks who are approaching it for the first time and those who are trying to master the delicate art of Japanese cooking.
'The Joy Of Japanese Cooking' has already established itself as the best general Japanese cookbook available for Western readers. It features detailed illustrates and descriptions of techniques and ingredients, and helpful substitutions for hard-to-get ingredients. Clear, concise, and complete, the book also offers an array of menus for a variety of occasions, from regular familiar dinners to summer barbecues.
