UID:
kobvindex_ZLB35078343
ISBN:
9780834842489
Content:
" &ldquo, beautifully photographed . introduction to Japanese cuisine.&rdquo,&mdash,i〉New York Times &ldquo, treasure trove for . Japanese recipes.&rdquo,&mdash,i〉Epicurious &ldquo,eartfelt, poetic.&rdquo,&mdash,i〉San Francisco Chronicle &ldquo,xpand a home chef&rsquo, borders&rdquo,with this &ldquo,ssential guide to Japanese home cooking&rdquo,featuring 100+ recipes&mdash,or seasoned cooks and beginners who crave authentic Japanese food ( Martha Stewart Living ). Using high-quality, seasonal ingredients in simple preparations, Sonoko Sakai offers recipes with a gentle voice and a passion for authentic Japanese cooking. Beginning with the pantry, the flavors of this cuisine are explored alongside fundamental recipes, such as dashi and pickles, and traditional techniques, like making noodles and properly cooking rice. Use these building blocks to cook an abundance of everyday recipes with dishes like Grilled Onigiri (rice balls) and Japanese Chicken Curry. From there, the book expands into an exploration of dishes organized by breakfast,vegetables and grains,meat,fish,noodles, dumplings, and savory pancakes,and sweets and beverages. With classic dishes like Kenchin-jiru (Hearty Vegetable Soup with Sobagaki Buckwheat Dumplings), Temaki Zushi (Sushi Hand Rolls), and Oden (Vegetable, Seafood, and Meat Hot Pot) to more inventive dishes like Mochi Waffles with Tatsuta (Fried Chicken) and Maple Yuzu Kosho, First Garden Soba Salad with Lemon-White Miso Vinaigrette, and Amazake (Fermented Rice Drink) Ice Pops with Pickled Cherry Blossoms this is a rich guide to Japanese home cooking. 160 Featuring stunning photographs by Rick Poon, the book also includes stories of food purveyors in California and Japan. This is a generous and authoritative book that will appeal to home cooks of all levels."
Content:
Biographisches: "SONOKO SAKAI's cooking reflects her rich cultural upbringing. Born in New York and raised by Japanese parents, she lived in many places as a child, including San Francisco, Kamakura, Mexico City, and Tokyo. She is the author of two books, Rice Craft (Chronicle, 2016) and The Poetical Pursuit of Food (Potter, 1986). She has worked as a recipe developer, producer, creative director, cooking teacher, and lecturer. She is also a grain activist. Sonoko currently lives in Los Angeles and Tehachapi, California, with her sculptor husband, Katsuhisa Sakai." Rezension(2): "Christine Muhlke, The New York Times :A beautifully photographed, clearly written introduction to Japanese cuisine, from a California-based Japanese-American teacher and recipe developer." Rezension(3): "Tara Duggan, The San Francisco Chronicle :Heartfelt, poetic. . Sakai is particularly good at describing the purity and beauty of Japanese cooking." Rezension(4): "Lauren Joseph, Epicurious :Informative, beautiful, and full of recipes for everyone from the novice chef to the seasoned Japanese home cook." Rezension(5): " Los Angeles Times :It's been more than 30 years since Japanese cooking expert Sonoko Sakai's first cookbook detailing the cooking of her heritage for American audiences. Her follow-up, Japanese Home Cooking: Simple Meals, Authentic Flavors , is worth the wait. Her teachings demystify the art of making soba noodles, and she transforms often ordinary-looking onigiri into beautiful rice spheres wrapped in seaweed and dried flowers. But don't worry, there's still plenty of simple dishes like chawanmushi and fresh pickles to try out first before diving into more ambitious projects." Rezension(6): " Eater LA :Sonoko Sakai has long been a champion of Japanese homestyle cooking, and the LA-based author and cooking teacher has written the essential book for favorites like soba, ochazuke, and oden." Rezension(7): "〈a href=http://www.publishersweekly.com target=blank〉〈img src=https://images.contentreserve.com/pw_logo.png alt=Publisher's Weekly border=0 /〉〈/a〉: Starred review from August 5, 2019 From her home kitchen in Los Angeles, Sakai ( The Poetical Pursuit of Food ) renders Japanese flavors for the Western cook with exquisite care. She creates basics more often purchased at the supermarket, fermenting miso (for at least six months), kneading soba dough “(Wax on! Wax off!),” and pressing fresh tofu (“one of the tastiest foods in the world”). All of this yields rich rewards in dishes like a spicy soup of crisp-skinned duck and delicate soba noodles, or a simple broth with mushrooms, tofu, and yuzu peel. Throughout, Sakai brings readers along as she explores the ingredients and traditions she and her family carried with them from Japan. Readers are transported to the 300-year-old Tokyo shop where Sakai’s childhood friend had a job shaving woodlike blocks of preserved fish called katsuobushi, which is used to make a dashi broth. A bento box filled with inari zushi (fried tofu filled with sushi rice) and crab cream croquettes evokes Sakai’s schoolgirl days. But, as Sakai says, “he goal is not to stress yourself out but to enjoy the creative process. People will appreciate your labor of love.” Home cooks wanting to dive into Japanese cooking will find Sakai to be a delightful and encouraging guide." Rezension(8): "〈a href=http://lj.libraryjournal.com/ target=blank〉〈img src=https://images.contentreserve.com/libraryjournal_logo.png alt=Library Journal border=0 /〉〈/a〉: January 1, 2020 Recipe developer and cooking teacher Sakai offers insight into home cooking in this stunning book. While sushi and other familiar dishes appear, the focus is on simple fare. Simple is relative, however,Sakai advises readers that many Japanese dishes have multiple components, and as a result, she starts with a large sSECTION of pantry basics. From there, she progresses through larger dishes and finishes with a small array of desserts and beverages. The collSECTION features an abundance of tempting recipes, such as adzuki bean paste ice pops, complemented by beautiful photographs. Sakai frames each recipe with personal recollSECTIONs, and her writing is warmly instructional in tone. VERDICT A delight to browse, and sure to appeal to those keen to explore Japanese cooking further. Highly recommended for any culinary collSECTION. --Peter Hepburn, Coll. of the Canyons Lib., Santa Clarita, CACopyright 2020 Library Journal, LLC Used with permission. " Rezension(9): "〈a href=https://www.booklistonline.com target=blank〉〈img src=https://images.contentreserve.com/booklist_logo.png alt=Booklist border=0 /〉〈/a〉: Starred review from October 1, 2019 California-based author-teacher Sakai (The Poetical Pursuit of Food, 1986) delivers, quite simply, everything home chefs need to know to master Japanese home cooking, or at least give it a try. She shares this information via a wealth of photographs, step-by-step sidebars (for example, how to clean and cut a squash or compose a bento box), and a measured plan for what to cook when. She starts with the principles?like flavors, senses, colors, cooking techniques, and elements of a meal?followed by equipment needs. The Pantry section covers fundamentals like dashi and seaweed and their variations, rice and noodles, and eggs as well as fermenting, seasoning, and using condiments. The 160 recipes include explicit directions, ingredient notes, and the necessary how-tos, along with color photographs: Grilled rice balls, homemade granola with lucky bean, fish bone soup, spicy duck soba noodles in hot broth, just to name a few. In between her lessons are spreads on U.S. farmers of Japanese items,readers meet Robin Koda of Koda Farms (rice), consider the ocean with Seiichi Yokota of Yokose Seafood,and harvest seaweed with Barbara Stephens and John Lewallen. An exhaustive course that will take up no small amount of time and patience?and yield welcome results.(Reprinted with permission of Booklist, copyright 2019, American Library Association.) "
Language:
English
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URL:
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URL:
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URL:
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