Dive into three guides on Japanese cuisine that showcase the diverse range of recipes from the island nation. Explore both traditional washoku dishes as well as more contemporary flavors.
Japanese cuisine is appreciated worldwide for its healthiness and its beauty in both appearance and flavour. The characteristic savoury-ness (umami) is achieved despite minimum use of oil, salt and flavourings. Dashi (stock) and the resulting umami are said to be the reason Japanese-cuisine is special. But what are they? How do they work? And why? This beautifully illustrated book reveals these secrets through both explanation and superb recipes introduced by Japan's top chefs. It is not only an essential read for people in the food industry, it is also a godsend to anyone who cares about what they eat.
An introductory guide to Japanese cooking, this cookbook is filled with detailed illustrations and explanations of Japanese kitchen equipment and methods. With over 130 authentic dishes like ginger shrimp stuffed eggplants organized in classic Japanese order, this expansive guide fully inducts English-speaking cooks into Japanese tradition.
While many people enjoy an almost cult-like reverence for Japanese cuisine, they’re intimidated to make this exquisite food at home. In this comprehensive cookbook, Maori Murota demystifies Japanese cooking, making it accessible and understood by anyone interested in learning about her native food culture and eating well. Inspired by Murota’s memories of growing up in Tokyo—cooking at home with her mother and dining out in the city’s wonderful restaurants and stands—Tokyo Cult Recipes offers clear and concise information on key basic cooking techniques and provides guidance on key ingredients that home cooks can use to create authentic Japanese food anytime.
A former comedy writer, Australian Richard Cornish is now a food writer, author, TV presenter and events host based in Melbourne. Richard is a regular contributor to the Sydney Morning Herald, Gourmet Traveller and The Age and has written several cookbooks, including four in collaboration with Spanish-born chef Frank Camorra.
Wayne Gisslen graduated first in his class from The Culinary Institute of America in 1977. Before turning to full-time food writing, he worked as a chef, cooking instructor and test kitchen supervisor. His is the author of a best-selling series of books on culinary technique including Professional Cooking and Professional Baking.
Multi-talented Singaporean-Australian Melissa Leong is a food and travel writer, broadcaster, TV presenter and blogger. She was a judge on SBS TV’s The Chefs’ Line and has co-authored six cookbooks to date, including The Great Australian Cookbook and Dan Hong’s Mr Hong.
Andrew Dornenburg is a chef, author, photographer and one half of America’s ‘definitive food-writing duo’, with wife Karen Page. Celebrated by chefs and home cooks alike, the pair specialise in books that demystify the world of food and wine, explaining techniques and flavours and chronicling the US restaurant scene.
Australian food and travel photographer Bree Hutchins wrote and photographed the book Hidden Kitchens of Sri Lanka. She has also collaborated with other authors, including Somer Sivrioglu and David Dale for their book, Anatolia, and her work has appeared in magazines such as Delicious, Olive and Gourmet Traveller.
Wisconsin-born Janet Cooper is a cookery writer and teacher who has spent a lifetime perfecting the art of small batch preserving. An expert on techniques including canning, pickling and jam-making, she is the author of the indispensable Home Canning and Preserving.
