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The Breakaway Japanese Kitchen: Inspired New Tastes

Gower, Eric

18 valoraciones por Goodreads
ISBN 10: 4770029497 / ISBN 13: 9784770029492
Editorial: Kodansha USA, New York, 2003
Condición: Fine Encuadernación de tapa dura
Librería: cookbookjj (Pasadena, CA, Estados Unidos de America)

Librería en AbeBooks desde: 22 de febrero de 2005

Cantidad: 1
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4770029497 AS NEW signed by author as new dj. N° de ref. de la librería MAIN032660I

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Detalles bibliográficos

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

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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.

About the Author:


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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Descripción de la librería

Thousands of cook books in excellent condition. Virtual and Pasadena, Calif. brick & mortar store devoted to food & drink: Open hours: Tues thru Sat 12pm to 5pm In-depth knowledge of used, rare and out-of-print cookbooks. Please e-mail (cookbookjj@gmail.com) if you have a question please put "abe question" as the subject line. Book id number(s) and order/purchase order id help me answer your question quickly and accurately.

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