Full Description
This is a complete guide to the exotic cuisines of Japan and Korea, featuring recipes for sushi and sashimi; snacks and light bites; soups and broths; rice and noodles; fish; shellfish; chicken and duck; pork; beef; salads, kimchi and tofu; side dishes; and sweet snacks and drinks. It includes a fascinating introduction to the geography and climate, history, culinary traditions and regional dishes of Japan and Korea. It presents over 240 delicious and aromatic recipes, each one with easy-to-follow step-by-step instructions and more than 1500 colour photographs. Complete nutritional information is provided for every recipe, as well as cook's tips to ensure perfect results every time, and variations to encourage experimentation. This vibrant cookbook is divided into three main sections. In the first section you'll find an informative history of the flavours and styles of both cuisines, the influence they've had on their regions and on neighbouring countries. The second section features a comprehensive list of the key ingredients, from gingseng to tofu, and there are step-by-step recipes for preparing basic stocks and sauces.The final section consists of 250 deliciously aromatic recipes. There is also a section of tempting dessert snacks and drinks. With over 1500 stunning colour photographs and tried and tested instructions, this is the perfect kitchen sourcebook for anyone who wants to discover exciting and new Asian flavours.
