- Paperback: 176 pages
- Publisher: Crossing Press (Mar 1 1996)
- Language: English
- ISBN-10: 0895948052
- ISBN-13: 978-0895948052
- Product Dimensions: 22.8 x 15.3 x 1.3 cm
- Shipping Weight: 281 g
- Average Customer Review: 4.4 out of 5 stars See all reviews (5 customer reviews)
- Amazon Bestsellers Rank: #670,941 in Books (See Top 100 in Books)
|
||||||||||||||||||
|
||||||||||||||||||
|
||||||||||||||||||
Product Details |
Product Description
From Publishers Weekly
Richfield, a vegetarian gourmet who has lived in Japan, notes that "Japan, unlike the West, has had a long and varied traditional vegetarian cuisine, evolving and perfecting itself over many centuries." Most of the recipes collected here rely on staple ingredients like tofu (whose 38% protein content equals that of beef) and a wide variety of fresh vegetables (from shiitake mushrooms to sweet potatoes). Short cooking times, she emphasizes, are the key to preserving both the taste and the nutritional value of fresh ingredients. Preparing Japanese food can be surprisingly easy. Its presentation, however, is more complex than many Western cuisines; recipes come with quick explanations detailing how each component in a meal should appear on the table. The clearly explained, streamlined recipes are arranged by category: soups (clear and miso-based); rice dishes, including such sushi as Futomaki, stuffed with mushroom, egg and cucumber; noodle dishes that favor the thick udon or buckwheat soba noodles; and an array of hot and cold vegetable dishes with various vinegar- or sake-based sauces. A comprehensive glossary rounds out a must-have for vegetarians?and all health-conscious cooks.
Copyright 1996 Reed Business Information, Inc.
Copyright 1996 Reed Business Information, Inc.
Book Description
Filled with more than 100 recipes for healthful Japanese food that can be prepared in Western kitchens with no special skills, this book also includes information on techniques as well as a glossary of Japanese ingredients and utensils. The recipes range from simple, flavorful soups, rice, tofu, and soybean dishes to drinks and elegant vegetarian sushi.
Tag this product(What's this?)Think of a tag as a keyword or label you consider is strongly related to this product.
Tags will help all customers organize and find favorite items. |
What Other Items Do Customers Buy After Viewing This Item?
Customer Reviews
|
Share your thoughts with other customers:
|
||||||||||||||||||||||
|
Most helpful customer reviews
5.0 out of 5 stars
A good, simple cookbook,
By
This review is from: Japanese Vegetarian Cooking: From Simple Soups to Sushi (Paperback)
"Japanese Vegetarian Cooking: From Simple Soups to Sushi" is a fantastic beginners guide. The language is simple, the instructions easy to follow and the ingredients easy to find. Many recipes use Sake, Japanese Mirin wine and varieties of Tofu and Seaweed. These are the most difficult ingredients to locate.Although the recipes are simple, they are very good and can be the base of a daily Japanese menu. Full dinners, snacks, lunches, soups and all that are available for cooking. Rice is a main component of most of the dishes, but there are some excellent potato recipes and more vegetable-rich dishes. The glossary of ingredients is a usefull addition. I have made many meals using this cookbook, and I will make many more.
4.0 out of 5 stars
Good resource,
By
This review is from: Japanese Vegetarian Cooking: From Simple Soups to Sushi (Paperback)
This is a good cookbook - one I appreciated finding since there aren't many japanese vegetarian cookbooks out there! First, the only reason I'm giving it 4 stars instead of 5 ios because I really like to have more pictures when it comes to ethnic cooking. It not only gets me interested in trying new things but also gives me ideas for presentation. This book only has 8 pages of pictures. But that aside, the recipes are tasty. Some of the ingredients are hard to find (like the specific types of seaweed) but if you have an asian store near you'll find what you need. I've found some things on the internet too (the world at your finger tips!) I recently bought a deep fyer and am looking forward to trying out some of the deep fried tofu recipes. You need to like tofu I think to get the best use out of this book since there is a lot in here. I recommed it though - fun to experiement and try new things.
5.0 out of 5 stars
Hey, sushi lovers -- ya gotta try this!,
This review is from: Japanese Vegetarian Cooking: From Simple Soups to Sushi (Paperback)
I grew up eating Japanese and Hawaiian cuisine 20 years before they became popular. This is the best Japanese cookbook I've ever come across for a number of reasons: 1) sushi-making is set forth so simply here, a child could follow it, 2) the major types of Japanese fare are included in this book in such way as to please the most Western of palates, 3) the recipes readily lend themselves to meat and seafood variations and 4) the ingredients are fairly easy to find at regular supermarkets or whole foods markets. However, when making any sushi roll recipe, you really do need to invest in a bamboo rolling mat (I got mine for a couple of bucks from AsiaFoods.com) and a bag of koshihikari (sushi rice -- I get mine in 5 lb. bags at my local Stop 'n' Shop). If you get the equipment and follow the tips in this book, you'll make a perfect roll the first time you try.If you like sushi but don't like driving 20 miles to find a sushi bar and, once you get there, don't like the prices, then this is THE cookbook for you!
Share your thoughts with other customers: Create your own review
Want to see more reviews on this item?
|
Most recent customer reviews |
Listmania!
Look for similar items by category
Look for similar items by subject
Feedback
Would you like to update product info or give feedback on images?
