The Food of Japan

Name: The Food of Japan
Brand: David Bateman Ltd
SKU: 9784805314807
Price: 18.0 NZD
Availability: InStock

96 Authentic Recipes from the Land of the Rising Sun

By Takayuki Kosaki and Walter Wagner

0.0 (0 reviews)

Summary

The Food of Japan by Takayuki Kosaki and Walter Wagner offers an exploration of traditional Japanese culinary arts. The book showcases a variety of authentic recipes, highlighting the cultural significance and artistry within Japanese cuisine. It also provides insights into ingredients and preparation techniques, allowing readers to appreciate the depth and simplicity of Japanese cooking.
Read More

Format: Paperback / softback

$18⁰⁰

Elsewhere:

~~$19⁹⁹~~

FAST NZ-WIDE DELIVERY Christmas Eve delivery with Evening Express. In-store pickups from our Auckland store until 5pm.

Found a better price? Request a price match

The Food of Japan

$18⁰⁰

Elsewhere:

~~$19⁹⁹~~

Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?

This book may appeal to you if you have a passion for the art of Japanese cuisine and wish to explore its authentic recipes. It's perfect for anyone interested in the cultural history behind Japan's diverse culinary traditions, making it a delightful read for both food enthusiasts and culinary travellers.

The Food of Japan

In Japan where there are more festivals than there are days of the year, it's no surprise that food is a daily celebration unto itself! The Food of Japan

Description

In Japan, where there are more festivals than there are days of the year, it's no surprise that food is a daily celebration unto itself! The Food of Japan is a diverse compilation of 96 recipes collected and beautifully photographed in several regions of Japan. The many different styles of Japanese cooking are a treat not only to the palate but to the eyes and nose as well, making it a complete epicurean experience.

History and culture have shaped the cuisine, which is carefully explained in this introductory guide along with eating styles, cooking techniques, authentic ingredients, and regional differences.

Recipes included range from soup stocks to main dishes to desserts, including:

Miso Soup with Clams
Chawan Mushi
Hotpots
Cherry Blossom Dumplings

The steps to creating traditional Japanese dishes, along with new twists on old classics, are featured in this vibrantly illustrated guide. A lovely addition to the serious home chef's library or for the budding gourmand's entry into cooking at home, The Food of Japan is destined to be a classic.

Book Hero Magic summarised reviews for this book. While it's new and still learning, it may not be perfect - your feedback is welcome! HOW HAS THIS BEEN REVIEWED?

In The Food of Japan by Takayuki Kosaki and Walter Wagner, reviewers have praised the exceptional quality of the photography, noting that it not only complements the recipes but also inspires creative presentation and styling of dishes.

Book Details

INFORMATION

ISBN: 9784805314807

Publisher: Tuttle Publishing

Format: Paperback / softback

Date Published: 04 September 2018

Country: United States

Imprint: Tuttle Publishing

Illustration: 96 recipes; over 50 color photos

Contributors:

Photographs by Heinz Von Holzen

Audience: General / adult

DIMENSIONS

Width: 216.0mm

Height: 279.0mm

Weight: 482g

Pages: 112

Collections

Cook Books & Recipes Cooking & Food Featured In-Stock Cooking & Food Non-Fiction Takayuki Kosaki Walter Wagner

About the Author

Prize-winning chef Takayuki Kosaki was born in Ishikawa Prefecture. In 1994 he became Chef de Cuisine at Hyatt Regency Osaka's finest Japanese Restaurant, Irodori.

Walter Wagner, Executive Chef at Hyatt Regency Osaka since its opening in 1994, acquired much of the essential culinary experience in his native land, Switzerland, as well as abroad. He is currently a board director of the Melbourne Food & Wine Festival and a member of the International Food & Beverage Forum. Also, he served as a board member of Restaurant & Catering Victoria for five years.

Photographer Heinz von Holzen was F&B Director at the Grand Hyatt Bali before setting up his own company in Bali, specializing in food photography and food consultancy. He operates a restaurant and cooking school called Bumbu Bali and is the author of 8 books on Balinese and Indonesian cuisine.