Coverart for item
The Resource Japanese home cooking : simple meals, authentic flavors, Sonoko Sakai ; photographs by Rick Poon ; illustrations by Juliette Bellocq

Japanese home cooking : simple meals, authentic flavors, Sonoko Sakai ; photographs by Rick Poon ; illustrations by Juliette Bellocq

Label
Japanese home cooking : simple meals, authentic flavors
Title
Japanese home cooking
Title remainder
simple meals, authentic flavors
Statement of responsibility
Sonoko Sakai ; photographs by Rick Poon ; illustrations by Juliette Bellocq
Creator
Contributor
Author
Illustrator
Photographer
Subject
Genre
Language
eng
Summary
The essential guide to Japanese home cooking -- the ingredients, techniques, and over 100 recipes -- for seasoned cooks and beginners who are craving authentic Japanese flavors. Using high-quality, seasonal ingredients in simple preparations, Sonoko Sakai offers recipes with a gentle voice and a passion for authentic Japanese cooking. Beginning with the pantry, the flavors of this cuisine are explored alongside fundamental recipes, such as dashi and pickles, and traditional techniques, like making noodles and properly cooking rice. Use these building blocks to cook an abundance of everyday recipes with dishes like Grilled Onigiri (rice balls) and Japanese Chicken Curry. From there, the book expands into an exploration of dishes organized by breakfast; vegetables and grains; meat; fish; noodles, dumplings, and savory pancakes; and sweets and beverages. With classic dishes like Kenchin-jiru (Hearty Vegetable Soup with Sobagaki Buckwheat Dumplings), Temaki Zushi (Sushi Hand Rolls), and Oden (Vegetable, Seafood, and Meat Hot Pot) to more inventive dishes like Mochi Waffles with Tatsuta (Fried Chicken) and Maple Yuzu Kosho, First Garden Soba Salad with Lemon-White Miso Vinaigrette, and Amazake (Fermented Rice Drink) Ice Pops with Pickled Cherry Blossoms this is a rich guide to Japanese home cooking. Featuring stunning photographs by Rick Poon, the book also includes stories of food purveyors in California and Japan. This is a generous and authoritative book that will appeal to home cooks of all levels. --
Assigning source
Publisher's description
Cataloging source
DLC
http://library.link/vocab/creatorDate
1955-
http://library.link/vocab/creatorName
Sakai, Sonoko
Dewey number
641.5952
Illustrations
illustrations
Index
index present
LC call number
TX724.5.J3
LC item number
S24 2019
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/relatedWorkOrContributorName
  • Poon, Rick
  • Bellocq, Juliette
http://library.link/vocab/subjectName
Cooking, Japanese
Label
Japanese home cooking : simple meals, authentic flavors, Sonoko Sakai ; photographs by Rick Poon ; illustrations by Juliette Bellocq
Instantiates
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier
Content category
  • text
  • still image
Content type code
  • txt
  • sti
Content type MARC source
  • rdacontent
  • rdacontent
Contents
The principles of Japanese cooking -- Kitchen equipment and tableware -- The Japanese pantry -- Dashi -- Seaweeds -- Rice and other grains -- Noodles and bread -- Beans and legumes -- Eggs -- Pickles and ferments -- Seasonings and condiments -- Herbs and aromatics -- Everyday okazu (pantry recipes) -- Okazu, sweets, and beverages -- Breakfast -- Vegetables and grains -- Fish -- Meat -- Dumplings, noodles, and savory pancakes -- Sweets -- Beverages
Control code
on1050456144
Dimensions
27 cm
Edition
First edition.
Extent
296 pages
Isbn
9781611806168
Lccn
2018041562
Media category
unmediated
Media MARC source
rdamedia
Media type code
  • n
Other physical details
illustrations (chiefly color)
System control number
(OCoLC)1050456144
Label
Japanese home cooking : simple meals, authentic flavors, Sonoko Sakai ; photographs by Rick Poon ; illustrations by Juliette Bellocq
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier
Content category
  • text
  • still image
Content type code
  • txt
  • sti
Content type MARC source
  • rdacontent
  • rdacontent
Contents
The principles of Japanese cooking -- Kitchen equipment and tableware -- The Japanese pantry -- Dashi -- Seaweeds -- Rice and other grains -- Noodles and bread -- Beans and legumes -- Eggs -- Pickles and ferments -- Seasonings and condiments -- Herbs and aromatics -- Everyday okazu (pantry recipes) -- Okazu, sweets, and beverages -- Breakfast -- Vegetables and grains -- Fish -- Meat -- Dumplings, noodles, and savory pancakes -- Sweets -- Beverages
Control code
on1050456144
Dimensions
27 cm
Edition
First edition.
Extent
296 pages
Isbn
9781611806168
Lccn
2018041562
Media category
unmediated
Media MARC source
rdamedia
Media type code
  • n
Other physical details
illustrations (chiefly color)
System control number
(OCoLC)1050456144

Library Locations

    • Boxford Town LibraryBorrow it
      7A Spofford Road, Boxford, MA, 01921, US
      42.69261909999999 -71.0151645
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