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

Sakai, Sonoko, 1955- (author.). Poon, Rick, (photographer.). Bellocq, Juliette, (illustrator.).

Available copies

  • 1 of 1 copy available at Homer Library.

Current holds

0 current holds with 1 total copy.

Location Call Number Barcode Shelving Location Holdable? Status Due Date
Homer Public Library 641.5952 SAK 000155057 Nonfiction Place on copy / volume Available -

Record details

  • ISBN: 9781611806168
  • ISBN: 161180616X
  • Physical Description: 296 pages : illustrations (chiefly color) ; 27 cm
  • Edition: First edition.
  • Publisher: Boulder, Colorado : Roost Books, 2019.

Content descriptions

Bibliography, etc. Note:
Includes bibliographical references (page 291) and index.
Formatted Contents Note:
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.
Summary, etc.:
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. -- Publisher's description.
Subject: Cooking, Japanese.
Cooking, Japanese.
Genre: Cookbooks.
Cookbooks.