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The Breakaway Japanese Kitchen: Inspired New Tastes

Gower, Eric

Editorial: Kodansha USA, New York, 2003
ISBN 10: 4770029497 / ISBN 13: 9784770029492
Usado / Hardcover / Cantidad: 1
Librería: cookbookjj (Pasadena, CA, Estados Unidos de America)
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Título: The Breakaway Japanese Kitchen: Inspired New...

Editorial: Kodansha USA, New York

Año de publicación: 2003

Encuadernación: Hardcover

Condición del libro: Fine

Condición de la sobrecubierta: as new

Ejemplar firmado: Signed by Author(s)

Edición: 1st ptg


4770029497 AS NEW signed by author as new dj. N° de ref. de la librería MAIN032660I

Sobre este título:

Valoración del libro brindada por GoodReads:
4,17 valoración promedio
(18 valoraciones)

Sinopsis: The Breakaway Japanese Kitchen is a coup d'etat. Its elegant, easily prepared, and highly original dishes combine Japanese and Western elements in ways that produce compeletely new tastes.
Author and Chef Eric Gower artfully combines staple ingredients or seasonings from Japanese cooking-like edamame, shiitake, ginger, or soy sauce-with the easygoing, flexible approach of his native California. His dishes are born of passion for good home-cooked food and experimentation over 15 years spent living in Japan. He achieves his big flavors with citrus fruits, vinegars, ginger, shallots, fresh herbs, and plenty of coarsely ground black pepper.

Edamame Mint Pesto with almonds and garlic is an aromatic and satisfying departure from the usual basil. Tofu Salmon Mousse, lightly flavored with walnuts, is a smooth, rich-tasting spread for thinly-sliced toast and perfect for a Sunday brunch. Scallops with Miso, Ginger, and Ruby Grapefruit is an unforgettable blend of flavors, with citrus offsetting the deeper miso.

Many of the dishes can be made in ten minutes, and can be paired with a salad and bread to make a meal.

While incorporating Asian ingredients, the author tailors the recipes directly to American kitchens, and frequently offers suggestions for substitutions, such as fresh tarragon in place of shiso seeds.

Biografía del autor:
Eric Gower is a writer and private chef. He divides his time between San Francisco and Kamakura, Japan

The food is beautifully photographed by Fumihiko Watanabe, photographer of Nobu: The Cookbook, which was nominated for the 2002 James Beard award for best food photography.

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Librería: cookbookjj
Dirección: Pasadena, CA, Estados Unidos de America

Librería en AbeBooks desde: 22 de febrero de 2005
Valoración librería: Valoración 5 estrellas

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