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Japanese Food and Cooking.

Author: Stuart Griffin
Publisher: New York : Tuttle Pub., 2011.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Summary:
Japanese Food and Cooking contains over 100 appetizing recipes, ranging from Japanese soups and salads to Japanese boiled and baked foods. Savory sukiyaki, delectable domburi, tempting tempura, and the many other palatable dishes contained in this book arc only one feature of this new and complete volume on Japanese cookery. Here are the exotic, fascinating, and tasty foods of Japan; the special condiments that make  Read more...
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Griffin, Stuart.
Japanese Food and Cooking.
New York : Tuttle Publishing, ©2011
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Stuart Griffin
ISBN: 9781462902408 1462902405
OCLC Number: 782877277
Description: 1 online resource (189 pages)
Contents: Cover; Copyright; Content; Foreword; 1. Ingredients; 2. Rice Dishes; Tendon; Unagi Domburi; Oyako Domburi; Chicken Rice; Fish Rice; Red Rice; Chestnut Rice; 3. Rice-Sandwiches; Nigiri-Zushi; Nigiri-Zushi with Prawns; Nigiri-Zushi with Eels; Nigiri-Zushi with Eggs; Norimaki-Zushi; Chirashi-Zushi; 4. Raw Fish; Raw Fish Filets; Boiled Sashimi; Lobster, Shrimp, or Prawn Filets; Boiled Shrimp or Prawn Sashimi; Chicken Sashimi; Fugu Sashimi; 5. Thirst-Quenchers; 6. Soups; Clam Soup; Chicken Soup; Egg Soup; Bean Curd Soup; Codfish & Vegetable Soup; Fish Stew; Chicken or Fish Chowder; Oyster Soup. Boiled Chicken StewPork & Vegetable Soup; Vegetable & Shrimp Soup; Vegetable & Egg Soup; Lobster Bisque; Boiled Lobster Soup; Oyster Miso; Fish & Vegetable Miso; Potato Miso; Shrimp or Prawn Miso; Japanese Zoni; 7. Roasted on a Plough; Helmet-Roasted; 8. Skewers & Grills; Spitted Chicken; Skewered Shrimp; Shrimp or Prawns Roasted; Roasted Fish; Spitted Sea-Bream; Spitted Eels; Roasted Thrush or Sparrow; Tuna Fish & Vegetables Roasted; Roasted Egg & Fish; Roasted Ear Shell; Roasted Vegetables; 9. Boiled Foods; Shrimp & Bamboo Shoots; Sea-Bream & Vegetables; Chicken, Vegetables, & Egg. Shrimp, Chicken, & VegetablesBoiled Vegetables; Turbo; Boiled Turnip; Sea-Bream Roe & Vegetables; 10. Steamed Dishes; Matsutake Dobin; Steamed Ear Shell; Egg Custard; Steamed Salt Fish; Chawan --
Mushi; Odamaki- Mushi; 11. Fried Foods; Fresh Shrimp & Vegetables; Tablefish Tempura; Vegetable Tempura; 12. Salads; Chinese Lettuce; Pickled Radish; Takuanzuke; Spinach; Vegetables, White Sesame, & Vinegar; Small Clams and Onions; Carrots & Kidney Beans; Vinegared Scallops or Clams; Vinegared Mackerel; Vinegared Vegetables; Vinegared Turbo; Vinegared Lobster, Shrimp, or Prawns; Shoyu Spinach. Turnips in Shoyu13. Noodles; 14. Desserts; Rice Wafers; Red Bean Cake; White-of-Egg Cake; Bean & Jam Bun; Red Kidney Bean Soup Cake; Sweet Potato Paste Cake; Bean & Jam Cake; 15. Festival Dishes; Lobster; Turnips; Sweet Soy Beans; Skewered Fish; Shrimp and Sake; Special Tangerine; Plum Blossom Egg; 16. Table Utensils; 17. Table Manners; Other TUT BOOKS available:; Back Cover.

Abstract:

Japanese Food and Cooking contains over 100 appetizing recipes, ranging from Japanese soups and salads to Japanese boiled and baked foods. Savory sukiyaki, delectable domburi, tempting tempura, and the many other palatable dishes contained in this book arc only one feature of this new and complete volume on Japanese cookery. Here are the exotic, fascinating, and tasty foods of Japan; the special condiments that make Japanese foods so successful; and the distinctive Japanese holiday dishes . Also included in Japanese Food and Cooking are sections on Japanese table manners, the preparation of J.

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