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Bezig met laden... The cook's encyclopedia of Japanese cookingdoor Emi Kazuko
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Meld je aan bij LibraryThing om erachter te komen of je dit boek goed zult vinden. Op dit moment geen Discussie gesprekken over dit boek. I got this for super cheap from a remaindered table - it was pretty much worth the price. The best part of the book is the glossary at the beginning - handy if you don't know much about typical Japanese ingredients, but very basic. The recipes are just not very good, although the pictures are lovely and if you just take ideas from their dishes and modify the recipes quite a bit, you can come up with some pretty nice meals. If you're looking for a Japanese cookbook, look elsewhere. geen besprekingen | voeg een bespreking toe
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Google Books — Bezig met laden... GenresDewey Decimale Classificatie (DDC)641.5952Technology Home and family management Food And Drink Cooking, cookbooks Cooking characteristic of specific geographic environments, ethnic cooking Asia JapanLC-classificatieWaarderingGemiddelde:
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A book I sorely wanted to bring with me to Japan, but couldn't spare the space for. But I look oh-so-forward to using it when I return home to Canada - it will help me recreate some of the Japanese meals I have eaten here and loved! It's a really nice cookbook. There is a whole first section explaining various Japanese meats, vegetables, noodles, and cooking utensils. Then many, many recipes organized by type. Some of these seem somewhat complicated, but others quite simple. Plus, if you've ever wanted to find out the difference between all those kinds of tofu sitting on the shelf at the grocery store, this book will surely be able to tell you. ( )