Japanese Food and Cooking : A Timeless Cuisine: the Traditions, Techniques, Ingredients and Recipes

Enhanced descriptions from Syndetics:

This comprehensive guide covers all aspects of Japanese cuisine, from its history and underlying philosophy to the unique ingredients, methods of preparation and cooking techniques. Over 140 recipes, ranging from simple miso soups to raw fish sashimi, explain how to make all the well-known Japanese dishes, as well as regional variations. Each of the recipes is presented with clear step-by-step instructions and stunning photographs. Published here in a handback format, the original volume won the World Cookbook prize as the best book on an Asian subject. It will be treasured by all who enjoy creating simple and elegant food.

Table of contents provided by Syndetics

• Introduction (p. 6)
• The Development of Japanese Cuisine (p. 8)
• Foreign Influences (p. 11)
• The Impact of Isolation (p. 14)
• Sushi: A National Favourite (p. 15)
• The Tea Ceremony (p. 16)
• Traditions and Festivals (p. 19)
• Seasonal and Regional Foods (p. 22)
• Cooking and Eating (p. 25)
• Equipment and Utensils (p. 28)
• Utensils for Cooking with Rice (p. 34)
• Cooking at the Table (p. 36)
• Crockery and Cutlery (p. 38)
• Drinking Vessels (p. 41)
• The Japanese Kitchen (p. 42)
• Rice and Rice Products (p. 44)
• Noodles (p. 48)
• Vegetables (p. 52)
• Dried Beans (p. 64)
• Fresh Beans (p. 67)
• Tofu and Tofu Products (p. 68)
• Gluten Products (p. 72)
• Mushrooms (p. 74)
• Seaweeds (p. 78)
• Herbs and Spices (p. 81)
• Fruit (p. 86)
• Fish (p. 90)
• Shellfish (p. 96)
• Fish Roes (p. 101)
• Fish Products (p. 102)
• Fish Pastes (p. 104)
• Meat and Chicken (p. 105)
• Sauces For Flavouring and Dipping (p. 106)
• Ready-Made Sauces (p. 108)
• Vinegar and Mirin (p. 110)
• Dried Flavourings (p. 111)
• Pickles (p. 112)
• Bread and Buns (p. 114)
• Cakes And Sweets (p. 116)
• Tea (p. 118)
• Alcoholic Drinks (p. 120)
• Japanese Cooking (p. 124)
• Sushi and Rice (p. 126)
• Soups and Noodles (p. 144)
• Vegetables and Seaweed (p. 158)
• Beans, Tofu and Eggs (p. 184)
• Fish and Shellfish (p. 196)
• Poultry and Meat (p. 224)
• Desserts and Cakes (p. 240)
• Glossary (p. 248)
• Acknowledgements (p. 249)
• Shopping Information (p. 250)
• Index (p. 252)