[share_ebook] Cooking the Japanese Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)

Description

• Hardcover: 72 pages
• Publisher: Lerner Publications; 2 Rev Exp edition (September 2001)
• Language: English
• ISBN-10: 0822541149
• ISBN-13: 978-0822541141

 

 rom School Library Journal
Grade 5-8-These wonderful series entries will pique the interest of curious young chefs and the adults who assist them in creating the delectable recipes. Revised and expanded, these editions will appeal to the health-conscious as well, as several low-fat and vegetarian recipes have been added. The books open with an introduction to the land and cultural aspects of each cuisine, followed by a discussion of safety measures, cooking utensils and terms, special ingredients, and healthy cooking tips. A discussion of the "table" comes next, followed by more than a dozen recipes for various meals and occasions, including holiday and festival fare. Christian also describes a Spanish market and her experience of sharing a simple supper with a shepherd. Weston emphasizes the role of fresh foods such as wild plants, vegetables, and fish in Japanese cooking. It is apparent that, in this culture, food selection, cooking, and presentation are considered an art. The books are well designed, attractively arranged, and have lots of color photos. Recipe names are in English with the Spanish or Japanese equivalents next to them. Tasteful titles that will be popular and useful.
Augusta R. Malvagno, Queens Borough Public Library, NY 
Copyright 2002 Reed Business Information, Inc. 

Product Description
An introduction to the cooking of Japan featuring basic recipes for soups, appetizers, main dishes, side dishes, and desserts. Also describes some special ingredients used in Japanese dishes, how to set a Japanese table, and how to eat with chopsticks. --This text refers to an out of print or unavailable edition of this title.

 

http://rapidshare.com/files/195943474/Cooking_the_Japanese_Way.pdf

 

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