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Yamazato. Kaiseki recipes

Secrets of the Japanese cuisine
Yamazato. Kaiseki recipes
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43,82 €

Author: Akira Oshima, Katarzyna J. Cwiertka
Stephane Verheye y Olivier Chenoix (photographs)
Availability: a consultar
Language: Inglés
Format: Tapa dura, 112 pp, 23x27 cm
Publisher: Stichting Kunstboek, 2006, 9789058562159
Features: Fotografías a color
Agotado
Publisher review:
Twenty-two delicious recipes from the book Kaiseki cuisine (or the Japanese haute cuisine) were photographed and explained step by step. Beginning as well as experienced cooks will find something to their liking in these gems of Japanese food art. The Yamazato chefs are generous in giving tips and straightforward information about ingredients, kitchen tools the menu, garnishing and the presentation of these culinary tours de force. A choice of alternatives for less accessible ingredients make sure that every amateur cook can cook Kaiseki style. A magical revelation of the secrets of the Japanese cuisine.

Index:
- Preface.
- Introduction.
- Yamazato chefs.
- Zensai (appetizer).
- Owan (soup).
- Kaiseki and Japanese cuisine.
- Tsukuri (raw course).
- Takimono (grilled course).
- The spirit of kaiseki.
- Nimono (simmered course).
- Agemono (deep-fried couse).
- The menu.
- Sunomono (salad course).
- Shiizakana (“strongly recommended” course).
- Shokuji (the meal).
- Display and garnish.
- Kashi (dessert).
- Basic recipes.
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